Thai-Style Salad

Ingredients

• beef tenderloin3.35 oz (95 g)
• eggplant1.66 oz (47 g)
• yellow onion0.71 oz (20 g)
• carrots0.53 oz (15 g)
• sweet bell pepper1.13 oz (32 g)
• Thai oyster sauce0.71 oz (20 g)
• garlic0.07 oz (2 g)
• fresh parsley0.07 oz (2 g)
• toasted sesame oil0.18 oz (5 g)
• refined sunflower oil0.71 oz (20 g)
• toasted black sesame seeds0.11 oz (3 g)
• green onion tops0.11 oz (3 g)
• fresh chile pepper0.18 oz (5 g)
• cucumber0.53 oz (15 g)
• balsamic glaze0.11 oz (3 g)
• green onion tops0.18 oz (5 g)

Directions

1. Cut the beef into thin strips.
2. Thinly slice the vegetables and stir-fry them with the beef, except for the bell pepper, in a very hot pan with sesame and neutral vegetable oil.
3. Near the end, add the bell pepper, finely chopped garlic, and parsley.
4. Add the oyster sauce and heat through.
5. The vegetables should remain slightly crisp.
6. Arrange the salad on a plate, top with long cucumber strips and sesame seeds, and garnish with green onions and chile.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.