A bold, fresh and vibrant Thai salad where pressure-cooked beef becomes tender and juicy, perfectly balanced with fresh herbs, crunchy vegetables and a citrus dressing with a spicy kick.
Productos con los que prepararla
Ingredients
For the beef
- 700 g beef flank or chuck steak
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 garlic cloves
- 1 small piece fresh ginger
- 500 ml beef stock or water
- Black pepper
For the salad
- 1 cucumber
- 10 cherry tomatoes
- 1/2 red onion
- 100 g mixed leafy greens
- A handful of fresh coriander
- A handful of fresh mint
- 1 fresh red chilli
For the Thai dressing
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or honey
- 1 teaspoon sesame oil
- Chilli to taste
Instructions
- Season the beef with salt and pepper and place it in the cooker pot.
- Add the soy sauce, fish sauce, crushed garlic, ginger and stock.
- Close the cooker and select the Pressure Cook program for 35 minutes.
- Once finished, carefully release the pressure and remove the beef.
- Let it cool slightly, then shred or slice thinly.
- Meanwhile, slice the cucumber, red onion and cherry tomatoes. Chop the fresh herbs.
- In a bowl, mix all the dressing ingredients until the sugar dissolves.
- Arrange the leafy greens, vegetables and fresh herbs on a serving platter.
- Add the warm beef on top and drizzle with the dressing just before serving.