Thai salad with beef, broad beans and asparagus broccoli

Name: thai salad with beef, broad beans and asparagus broccoli
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 450 g frozen fine broad beans; 400 g asparagus broccoli; 1 lime; 1 el cane sugar; 4 el olive oil garlic / chili pepper; toe garlic; 300 g steak room temperature; 7,5 g fresh coriander container 15 g

Salad of asparagus broccoli, broad beans and grilled beef with a Thai dressing of lime, cane sugar, chili, garlic and coriander. Without gluten and lactose.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring a pot of water to the boil and cook the broad beans for 3 minutes. Scoop out of the pan with a slotted spoon and let cool slightly.
Then cook the asparagus broccoli for 3 minutes in the water. Drain in a colander.
Meanwhile, clean the lime, grate the green skin off and squeeze out the fruit.
Put in a bowl with the sugar and the oil. Press the garlic above and stir.
Heat the grill pan. Brush the meat with the oil and sprinkle with salt if necessary. Gril 3 min. Halfway.
Remove the meat from the pan and leave under a lid for 5 minutes.
In the meantime, finely chop the coriander. Double-top the broad beans and mix the beans with asparagus broccoli, coriander and 2/3 of the dressing.
Cut the meat into thin slices and place on the salad. Drizzle with the rest of the dressing and serve.