Ingredients
For 4 people,
400 g sirloin beef
2 tablespoons of olive oil
For the marinade:
1 heaped tbsp of honey
6 tablespoons soy sauce (normal, not sweet)
2 tablespoons of fish sauce (nuoc mam)
1 large clove of garlic
2 cm of ginger
3 drops of Sriracha sauce (or a small pepper, or failing that a good pinch of cayenne pepper)
For the salad:
Preperation
200 g of salad (mesclun type). You can also take lamb's lettuce, baby spinach, arugula ...
30 fresh mint leaves
2 tablespoons of cilantro (or parsley if like me you don't like cilantro)
1 small carrot
1 new onion, red or white.
4 tablespoons of cashews or peanuts
To season the salad, add:
4 tablespoons of lime juice
2 tablespoons of olive oil
In a small saucepan, add the honey, soy sauce, fish sauce and Sriracha sauce, grated garlic and ginger. Bring to a simmer then let cool.
Place the piece of beef in a dish and cover with the marinade. Leave to rest for at least 1 hour.
Meanwhile, wash the salad and pat it dry. Do the same with mint and cilantro. Thin out the herbs and set them aside. Peel the carrot, wash it and grate it. Finely chop the onion.
Collect the marinade from the meat, filter it through a small fine mesh strainer and add the lime juice and olive oil. Pour over the mixture of salad, onion, carrot, herbs and mix well.
Heat 2 tablespoons of olive oil in a stainless steel skillet over high heat. When it is hot, cook the meat for about 1 to 3 minutes on each side. She must be bleeding, that's better. The cooking time is indicative, it all depends on the thickness of your piece.
Let the meat rest for 10 minutes before slicing it thinly.
Arrange the plates: Place a bed of salad, add the thin slices of beef and sprinkle with coarsely crushed peanuts. Serve with naans!
