- 1–3 bird’s eye chili peppers (or other small
- 1 tbsp. sugar
- ½ tsp. salt
- 2 tbsp. lime juice
- 1 red onion
- 400 g fresh pineapple
- 1 bunch watercress
- 1 bunch Thai basil
- 400 g trimmed sirloin steak (or tenderloin)
- 1 clove garlic
Halve the chili peppers, remove the stems and seeds and chop. Crush with a mortar and pestle together with the sugar and salt, then mix together with the lime juice in a large bowl. Peel and quarter the onion, then cut it into fine strips. Peel the pineapple, cut into quarters and remove the stalk. Slice the pineapple. Wash the watercress and basil, remove the leaves from the stems and chop. First cut the sirloin into 1 cm-thick pieces, then into 2 cm squares. Peel and slice the garlic clove.
- 3 tbsp. sesame oil
- 1 tbsp. oyster sauce
- 2 tbsp. soy sauce
Add the sesame oil to the AutoCook pan. Set the fry program, select short, set 160°C with the temperature selector and press Start. Add the beef and fry while stirring. After approximately three minutes, add the garlic and fry it together with the meat until the signal sounds. Deglaze with oyster sauce and soy sauce.
Mix all the ingredients together in a bowl, season the salad and serve.
Diners’ sensitivity to spices varies widely by individual tastes and by region. Those who have a very low spice tolerance can also use half a chili pepper or leave it out entirely. On the other hand, those who love very spicy food can feel free to add one or two more chili peppers to this dish.
Caloric value per serving/piece
390kcal (1633 kJ)
Protein per serving/piece
Carbohydrate per serving/piece