- Beef
- Fennel
- Cucumber
- Cherry tomatoes
- Red onion
- Fish sauce
- Fine granulated sugar
- Lime
- Chili flakes
- Sesame seeds
- Mint
- Cilantro
- Olive oil
- Salt & pepper
RECIPE
- Cut the fennel into very thin slices (with a mandolin if you have one). Add salt, pepper, olive oil and a little bit of lime juice to marinate
- Pat the beef dry and season it with salt & pepper
- Melt some butter in a hot pan. Add the beef once the butter is bubbling
- Let the beef cook for 2 minutes on each side. Don't flip it before a nice brown curst has formed
- Cook it on high heat on the other side until a crust has formed as well. Lowe the heat and cook it for 2 more min. Set the beef aside and wrap it in aluminium foil. The beef doesn't have to be seignant on the inside since the lime juice in the salad dressing will also 'cook' itÂ
- Cut the cherry tomatoes, cucumber and red onion. Add to the fennel
- Juice a whole lime, add fish sauce and sugar to taste. Don't be afraid to add to much, you can always dilute it with more lime juice or water
- Add chili flakes and sesame seeds to the sauce
- Cut the beef into thin strips and add it to the salad
- Chop a handful of mint and cilantro and add it as well
- Add the sauce and mixÂ