Preparation time: 30 minutes
Marinating time approx: 1 h
Ingredients:
1 clove garlic
2 cm fresh ginger
2 tablespoons soy sauce,
peanut oil,
salt,
pepper, ground pepper
2 beef steaks ready for cooking, á 160 g
100 g green beans
100 g snow peas
100 g carrots
1/2 bunch radishes
80 g lettuce
1/2 red chilli
60 g unsalted, shelled peanuts
1 1/2 tablespoons rice vinegar
1/2 tsp palm sugar
Instructions:
Peel the garlic and ginger and chop finely. Mix with soy sauce and 3 tablespoons oil, salt and pepper.
Wash the meat, pat dry, mix them with the marinade and pull about 1 hour. Wash the beans clean and blanch in boiling salted water for about 8 minutes. Drain, put off cold and drain well. The sugar snap peas also clean, wash and blanch in boiling salted water for about 3 minutes. Drain, put off cold and drain well.
Peel and slice the carrots with a vegetable peeler into long, thin strips. Wash the radishes, clean, and cut into thin slices. Clean and wash the lettuce, read, spin dry, mix with the other vegetables and spread on a plate. The chili wash and cut into thin rings.
Brown the nuts in a hot frying pan roasting, remove and set aside.
Remove the meat from the marinade, drain and into the hot peanut pan fry for 3-4 minutes on each side. Remove, let stand briefly and cut into thin slices. For the vinaigrette, mix the vinegar with 2-3 tablespoons of oil, the chilli under Sichen and season with salt, pepper and sugar. Sprinkle the salad with the vinaigrette, to distribute the meat and serve sprinkled with the nuts.
Source: http://www.maredo-handel.com/zubereitungstipps/steaks/rezepte/rindersalat_mit_erdnuessen/
Recipe Viewers: