Thai beef salad with mint and coriander

Thai beef salad with mint and coriander

preparation

Mix the chilli paste, fish sauce, lime juice, corn oil and pepper juice to make a dressing and put to one side.
Fry the beef fillet over a medium heat on the Tepan. Slice the fillet and add it and the aubergines to the dressing. Add the remaining ingredients and mix well. Serve with roasted rice and raw cowpeas.

ingredients

400 g beef fillet
without fat
5 young round Thai
aubergines, sliced
4 spring onions, sliced
into rings
6 sprigs of coriander
6 sprigs of mint
2 shallots, sliced into rings
1 piece of lemon grass,
finely sliced
2 Kaffir lime leaves,
finely sliced
15 g chilli paste
15 g fish sauce
25 g lime juice
60 g red pepper, juiced
10 g corn oil
2 tbsp roasted rice
50 g raw Thai cowpeas,
cut into pieces