INGREDIENTS
- Steak
- Rice
- Cherry tomatoes
- Red onion
- Spinach
- Spring onion
- Mint
- Cilantro
- Lime
- Fish sauce
- Sugar
- Chili flakes
- Olive oil
- Salt & pepper
RECIPE
- Cook the rice according to the instructions on the packaging. Drain it and let it cool
- Cook some spinach in a pot with olive oil on medium heat. Take it off the heat once wilted and let it cool. Once cooled down, squeeze out as much liquid as you can from the spinach. After that, mix it with sesame oil, sesame seeds, chili flakes and some salt and pepper
- Bring some water to a boil and cook the snap peas until cooked but still al dente
- Season the steak on both sides with salt and pepper. Heat up olive oil in a pan and cook the steak on high heat. Lower the heat once both sides are golden brown and cook it until seignant. Take it of the heat and let it rest in some tin foil
- Thinly slice some red onion, cut cherry tomatoes into 4 pieces and chop some mint and parsley
- Cut the beef into thin strips and mix them with the onion, tomatoes and fresh herbs
- Mix lime juice, fish sauce and sugar together to taste and add it to the beef. Stir until combined
- Chop up some spring onion
- Assemble your bowl