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Vietnamese steak bites salad

Duration: 60 Min

Level: Medium

Ingredients

For how many people?

4

300g

planted.steak Bites

1

chopped garlic clove

40g

fresh ginger, finely chopped

500ml

sweet rice vinegar

Chili flakes to taste

3

Kaffir lime leaves

1

Pressed lemongrass stalk

1 TBSP.

Corn starch (cornflour) dissolved in a little water

100g

Glass noodles

1

Head of baby lettuce

1

Carrot

1

Kapia peppers (sweet red peppers)

Fresh coriander to taste

Fresh mint to taste

Thai basil to taste

Deep-fried garlic or roasted nuts

Products in this recipe

planted.steak

Bites

Preparation

In a small saucepan, combine the garlic, ginger, vinegar, chili flakes, kaffir lime leaves and lemongrass. Bring to a simmer and simmer gently for 10 minutes.
Remove the lime leaves and lemongrass and bring the mixture back to the boil. Stir in the dissolved cornstarch and cook until the sauce reaches a syrupy consistency.
Cut the carrot, bell pepper and lettuce into thin strips. Pluck the herb leaves and put them to one side.
Prepare the glass noodles according to the packet instructions. Drain and set aside.
Heat a few tablespoons of oil in a frying pan over a medium-high heat. Fry the planted.steak bites until they are nicely caramelized and golden brown.
Mix the pasta, vegetables and steak bites in a large bowl. Drizzle generously with the sauce and mix well so that everything is evenly coated.
Garnish with the fresh herbs and roasted nuts and serve immediately.

PS: This dish also works well in a fresh version - try not to cook the steak bites and serve them cold or lightly marinated with ponzu.

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