Beef salad with cabbage, cucumber and cashew nuts

 

Ingredients:

• 2 steaks
• 3 tbsp mild olive oil
• 1 cucumber
• 1 clove garlic
• ½ red pepper
• 50 grams salted cashew nuts
• 200 grams fresh chopped pointed cabbage
• 1 tbsp soy sauce
• ½ tbsp sweet soy sauce

Method:

1. Let the steak come to room temperature. Pat the steaks dry with kitchen paper and sprinkle with pepper and salt. 

Heat ⅔ of the oil in a frying pan on high heat and fry the steaks. Turn halfway through. Remove from the pan and let rest on a plate under aluminum foil for 5 min.

2. In the meantime, halve the cucumber, remove the seeds and cut into ½ cm slices. Finely chop the garlic. Halve the red pepper, remove the seeds and cut into thin strips. Coarsely chop the cashew nuts.

3. Mix the pointed cabbage with the cucumber, red pepper, garlic, soy sauce, ketjap manis and the rest of the oil. Season with pepper and salt if desired.

4. Cut the steaks into thin slices. Divide the salad over the plates and serve with the steak. Sprinkle with the cashew nuts.