Thai steak salad with cucumber

Name: thai steak salad with cucumber
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 Red pepper; 1 lime; 3 cm fresh ginger; 2 el rice oil; 2 el sesame oil; 3 el fish sauce; 300 g steak; 150 g haricots verts; 1 cucumber; 2 el sunflower oil; 125 g bean sprouts

Meal salad of steak, haricots verts, cucumber and bean sprouts. With oriental seasonings: red pepper, lime and ginger.

Ingredients

Directions

Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out and cut the flesh into rings.
Clean the lime, grate the green skin of the lime, press the fruit and keep the juice separate.
Peel and grate the ginger and add with the rice and sesame oil and fish sauce.
Mix the steak with the marinade and leave covered for 30 minutes outside the refrigerator.
Meanwhile, bring a pot of water to the boil and boil the haricots for 4 minutes. Drain and rinse cold under the tap.
Cut the cucumber into half slices.
Remove the meat from the marinade and store the marinade. Dab the steak dry with kitchen paper.
Heat the sunflower oil in a stirring stir fry the meat on high heat 3 min.
Remove from the woks the haricots verts, cucumber, bean sprouts and marinade in the wok. Stir fry 2 minutes and add the meat again.
Drizzle to taste with lime juice and serve immediately. Divide over 4 bowls and serve.