HOT & SOUR SALAD

Preparation Method :

• Crush the peppercorns, coriander seeds and chilli in a mortar with a pestle, then mix with the five-spice powder and sprinkle on a plate. Brush the beef all over with soy sauce, then roll it in the spices to coat evenly.
• Cut the spring onions into 6 cm/2 ½ inch lengths, then shred finely lengthways. Place in iced water until curled. Drain well,
• Trim the carrot and cut into very thin diagonal slices. Halve the cucumber, scoop out and discard the seeds, then slice the flesh thinly. Trim the radishes and cut into flower shapes.
• Thinly slice the onion and roughly shred the Chinese leaves. Toss all the vegetables together in a large salad bowl.
• Heat the oil in a frying pan and fry the garlic and lemon grass until golden. Add the beef and cook for 5 minutes, turning once. Remove from the heat.
• Slice the beef thinly and toss into the salad with the mint and coriander. Mix together the dressing ingredients and stir into the pan, then spoon over the salad. Serve immediately.