Ingredients
- 2 beef steaks (approx. 250 g each, e.g. entrecôte, flank steak)
- 2 cloves of garlic
- 2 small red chilies
- 4 tbs fish sauce
- 4 tbs lime juice
- 1 tbs sugar
- 3 ts AMC Red Delight
- 2 red onions
- 1 bunch coriander
Preparation
1. Remove the beef steaks from the fridge about 30 minutes before you intend to prepare it.
2. Heat the pan on highest level up to the roasting window, dab the beef steaks dry with paper towel, place them in and roast, uncovered, until the meat is easy to remove from the bottom of the pan.
3. Turn the steaks and once again roast until the meat is easy to remove from the bottom of the pan. Cover with the lid, place the pan on a heat-resistant surface and let the steaks sit for approx. 4 minutes until the desired degree of doneness is reached. Remove the steaks from the pan; let them cool until they are lukewarm.
4. Peel the garlic, clean the chili and finely chop both. Combine both with all ingredients up to and including AMC Red Delight; mix well until the sugar has dissolved.
5. Peel and cut the onions into very fine wedges. Roughly chop the coriander. Cut steaks into slices that are as thin as possible; place in a bowl with all the ingredients and mix well. Let the salad sit for approx. 30 minutes.
Tip
- The salad is best served with freshly cooked jasmine rice.
This recipe has been tested and approved by AMC.
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