Vietnamese beef salad

Ingredients

For the salad

20 g Bresc Shallot, chopped
10 g Bresc WOKchilli
10 g Bresc Lemongrass puree
10 g Bresc Ginger puree
500 g beef sirloin
10 g soy sauce
5 g soft, brown sugar
20 g soy oil
1 Granny Smith apple
20 g pomegranate pips
10 g Thai basil
10 g coriander
10 g mint
20 g deep-fried onions
¼ head green lettuce

For the dressing

12 g sugar
1 lime, grated peel and juice
10 g fish sauce
5 g Bresc WOKchilli
40 g water

Preparation method

Puree the shallot, red chilli, lemongrass, ginger and the oil to a paste in the kitchen machine. Slice the beef sirloin thinly and stir in the spice paste, sugar and soy oil. Leave it to marinate for at least one hour. For the dressing, mix all the ingredients together well. Stir-fry the meat quickly and crisply in some oil. Chop the apple into julienne and mix all the ingredients together. Serve the salad immediately with some deep-fried onions.