Thai Beef Salad

I crave salads now that it's summer - and this one is a real winner. It's not really thai, but it sure has a thai vibe. And most of all, it's really flavorful and easy to adapt to your liking, as well as very quick to cook.

Serve it with rice, or not - depends on how hungry you are!

I don't really specify what cut of meat to use - seems that those terms are particularly hard to translate since butchers around the world do things differently. But you want something tender since you're only flash-frying it.

Thai Beef Salad
Serves 2

300 g tender beef, cut into strips
1/2 zucchini, cut into strips
100 g mango, diced
10-15 cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 bunch fresh coriander (say, a large handful.)
small handful fresh mint
3 tbsp neutral oil
3 tbsp Japanese light soy sauce
2 limes, juiced
3 tbsp water
1/2 tbsp sesame oil
pinch of brown sugar
1 garlic clove, minced
1 chilli, finely chopped, or crushed dried chilli. I use a mixture of Piri-Piri and sea salt.

Combine tomatoes, mango, red onions, mint and coriander in a bowl. In another bowl, mix oil, soy sauce, lime juice, water, sesame oil, sugar, garlic and chilli.

Heat some oil in a large pan or a wok. Fry the zucchini strips for 3-4 minutes or until lightly browned. Put aside. Add more oil, and fry the meat for a few minutes or until browned. Pour over the dressing and let it boil for 30 seconds.

Arrange everything on a plate and serve.

Recipe in Swedish:
Thailändsk biffsallad med mango