250g beefleftover, if you’re planning to use raw one, read the recipe how to cook it
100-150giceberg lettuce(or anyone else you like/can afford)
5-6cherry tomatoes
½cucumber
¼sweet onion(small, the red or white one)
a bundle of parsley or cilantro
a handful of peanuts
2twigs of fresh mint(just leaves)
olive oil
salt
pepper
For dressing:
2 cloves of garlic
parsley/cilantro stalks
¼-1chili pepper
2tspsugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp olive oil
salt
pepper
Instructions
Nothing special, we’ve taken 2 cloves of garlic, finely chopped parsley/cilantro stalks, and the right amount of chili pepper (¼ – 1). Put to the blander or mortar.
After you shredded add the rest ingredients for dressing: 2 tsp of sugar, 2 tbsp of fish sauce, 3 tbsp of lime juice, 1 tbsp of olive oil, and pepper. Taste, salt, if needed.
Wash iceberg (100-150 g). Cut off the hard part from the leaves and throw away. The remaining leaves roll and chop into 1-2 cm pieces. Dry them.
Cut half of a cucumber into 0,5 cm slices, ¼ of onion into half rings, and 5-6 cherry tomatoes in half.
Slice 250 g of beef into less than 1 cm pieces.
A handful of peanuts fry for a couple of minutes.
Put a salad leaves on a suitable plate and place vegetables on top. Add beef slices and peanuts. Put mint (2 twigs) and parsley/cilantro leaves on top.