Cambodian Hot and Sour Beef Salad

Ingredients:

Servings:

2

Units: Us | Metric

1-2 cup salad leaf (enough magazines to cover a serving dish)

225 g tender steak

2 tablespoons fish sauce

2 tablespoons lime juice (approx. 1 lime juice)

1 tsp sugar

1 or 2 shallots, finely sliced scallions

1-2 red chile, deseeded and finely chopped, depending on how big they are, and how hot you want this (or green)

1/4-1/3 cup of mint (handful of mint)

Directions:

1

Preheat a griddle, or you can use a grill.

2

Cover a serving dish with salad leaves and set aside.

3

Griddle or grill the steak; It should be rare, really, but obviously cook it as you prefer. Once that's done, you can remove a table that will slice it and pour some juice in grill pan in a bowl.

4

Cut beef into very thin slices and put it over some more juice and run into the Bowl as well.

5

In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallots, stirring well.

6

Then mix the contents of two bowls, add mint leaves and quickly turn the salad and serve while still warm.