Thai beef salad

Beef

• 2 garlic cloves
• 4 cm piece fresh ginger, peeled
• 1 tbsp fish sauce
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 400 g beef fillet, cut into thin strips (6 x 1 cm)
• 500 g water

Dressing

• 2 cm piece fresh ginger, peeled
• 20 g avocado oil
• ½ - 1 tbsp fish sauce
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce or tamari
• 40 g lime juice (approx. 2 limes)
• 1 tbsp brown sugar

Salad

• ¼ cabbage (approx. 330 g), cut into pieces
• ¼ red onion, to taste
• 90 g slivered almonds, raw or toasted
• 100 g tatsoi or fresh baby spinach leaves
• long red chilli, finely sliced, for garnishing (optional)
• fresh lime cheeks, to serve