Spicy Thai Salad with Beef Strips

Fry the meat in two teaspoons of hot peanut oil on both sides for about three minutes. Then rest for five minutes and cut into very thin slices.

Cut the onion and kaffir lime leaves into very thin strips, chop the lemongrass, chili and ginger. Mix olive oil, fish sauce, soy sauce, lime juice and sugar with it.

Briefly deep-fry the leaves in the remaining peanut oil and drain.

Dress the meat, leaf lettuce and plucked culinary herbs with the dressing and spread evenly on a plate. Top each with a rice leaf lid, sprinkle with beet sprouts and bring to the table.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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