Salad in combination with this Thailand sandwich with beef meat is enough to serve as a side dish or a sandwich.
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- Mix in a tomato paste, a ¼ cup of lime juice and a milled coriander in a shallow pot, which is not of aluminum. Add the meat and roll it over to put on the prepared mixture. Leave the meat in the refrigerator for 30 minutes.
- In a large bowl, flush the remaining ¼ cup of lime juice, sugar, salt and peppered paprika. Add cabbage, carrots, bell pepper, coriander and mint. Mix well until all ingredients are homogeneous.
- Preheat the grill. Remove the schnitzel from the marinade. Bake at a distance of 15 cm from the source of the heat, for about 4 minutes on both sides to be medium-baked, coating with the rest of the marinade. Allow them to stand for 10 minutes before cutting them into thin pieces down the muscular fibers along the diagonal.
- When serving, put the cabbage salad on the two halves of the bread buns. On top of that, lay the ribbons of roasted meat.