Thai Beef Salad

2 - Lunch, Salad

Prep Time: 10 min + 3 hrs marinating Total Time: 3 hrs 10 mins Servings: Serves 4 Source:

Ingredients

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

500 gram beef rump steak

3 (390g) lebanese cucumbers, thinly sliced lengthways

4 fresh small red Thai chillies, sliced thinly

4 green onions, thinly sliced

250 gram cherry tomatoes, halved

1/4 cup firmly packed fresh Vietnamese mint leaves

1/2 cup firmly packed fresh coriander leaves

1/2 cup fresh Thai basil leaves

1 tablespoon grated palm sugar

2 teaspoon soy sauce

1 clove garlic, crushed

Directions

Combine 2 tbs of the fish sauce and 1 tbs of the juice in medium bowl with beef.

Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.

Drain beef and discard marinade.

Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.

Meanwhile, combine cucumber, chillies, onion, tomato and herbs in large bowl.

Place sugar, soy sauce, garlic, remaining fish sauce and remaining juice in a bowl and mix to combine.

Add sliced beef to salad with dressing, toss gently to combine.

Nutrition

Serving Size: Serves 4