Summer beef salad (with pomegranate)

This summery and very yummy beef salad is a creation of my own, inspired by Asian beef salads (with mango for example). The fruits used here can be exchanged, or others added.
Bon appétit!

Ingredients (for 1 person) :
- 150g beef (preferably filet)
- 1 spring onion
- 1 carrot
- 1/3 of a cucumber
- 6 strawberries
- 1/2 pomegranate
- fresh mint
- fresh coriander
- oil

Sauce :
- rice vinegar or lime juice
- soy sauce (preferably sweet)
- fish sauce

Preparation :
Chop the spring onions and fry them in a pan; add the sliced beef. Season with fish sauce and sweet soy sauce and fry until the beef is no longer pink.
Cut the carrot (either in little dice or with a vegetable peeler into thin stripes); half the cucumber and remove the seeds; cut in dice; also cut the strawberries.
Put the halfed pomegranate into a bowl of cold water and, holding the fruit under water, pull it apart. The water limits the amount of pomegranate juice squirting into all directions and the skin between the seeds floats on the water, making it easier to separate the seeds from it.
Put all the ingredients into a bowl; season with rice vinegar (or lime juice), fish sauce and soy sauce and finely cut the mint and coriander over the salad with scissors.