2 tablespoons of lemongrass (only the white part), fine chopped
1 spoonful of fish sauce
1 Onion, sliced thin
1 spoonful of mint or fresh mint, minced
2 tablespoons of fresh coriander, chopped
2 long, fine-skinned cucumbers, chopped
1/2 Chinese cabbage, cut in julienne
Grill the meat during 3 minutes per face or until it's half done. Remove it and let it rest cover some 5 minutes. Cut the piece of meat into strips of some 5 mm thick.
Heat the water in a wok, pour the cut meat in mm and cook over medium heat for 2 minutes. It doesn't cook too much. Remove from heat and pass the came and broth to a fountain.
Add lemon juice, lemongrass, fish sauce, onion slices, chopped coriander and mint; mix everything well. Cover with plastic and store it in the fridge, letting it marinate for 2 hours. Then lncorpoore the cucumber.
Serve the salad over a layer of julienne cabbage; If you want to, you can decorate it with whole leaves or sprigs of mint.
Meat can be marinated overnight. Add cucumber before serving.
Recipes easy to https://recetasdecocinafaciles.NET /