Sandwich of Thai beef with chilli and bean sprouts - Bresc BV

Ingredients

• 4 For the sandwich
• 300 g peperros beef
• 1 cucumber
• 3 dl table vinegar
• ½ dl water
• 100 g sugar
• salt
• 10 g Bresc Ginger puree
• 100 g bean sprouts
• 10 g Bresc WOKchilli
• ¼ head iceberg lettuce
• 50 g cashew nuts
• 1 red onion
• 8 thick slices brown bread
• For the Thai dressing
• 4 spring onions
• 10 g Bresc Garlic puree
• 3 g Bresc WOKchilli
• 10 g Bresc Lemongrass puree
• 50 g sesame seeds
• 2.5 dl soy sauce
• 2.5 dl Indonesian soy sauce
• dash fish sauce
• 0.2 dl sesame oil
• 20 g Bresc Coriander puree
• 2 limes
• 2.5 l sunflower oil
• 1 dl table vinegar