Name: Peanut beef salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram beef rump steak, trimmed; 1 1/2 tablespoon fish sauce; 2 tablespoon light soy sauce; 2 tablespoon lemon juice; 1 clove garlic, crushed; 80 gram mixed lettuce leaves, large leaves torn; 200 gram red cabbage, thinly shredded; 1 carrot, peeled into long thin ribbons; 3/4 cup bean sprouts; 1 lebanese cucumber, peeled into long thin ribbons; 1/2 cup small coriander sprigs; 1 fresh long red chilli, thinly sliced; 2 tablespoon crushed peanuts; lemon wedges, to serve

Peanut beef salad

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

500 gram beef rump steak, trimmed

1 1/2 tablespoon fish sauce

2 tablespoon light soy sauce

2 tablespoon lemon juice

1 clove garlic, crushed

80 gram mixed lettuce leaves, large leaves torn

200 gram red cabbage, thinly shredded

1 carrot, peeled into long thin ribbons

3/4 cup bean sprouts

1 lebanese cucumber, peeled into long thin ribbons

1/2 cup small coriander sprigs

1 fresh long red chilli, thinly sliced

2 tablespoon crushed peanuts

lemon wedges, to serve

Method

1.Heat a char-grill over high heat. Char-grill beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof board.

2.Cover with foil; rest for 5 minutes. Slice. Whisk sauces, juice and garlic in a serving bowl.

3.Add lettuce, cabbage, carrot, bean sprouts, cucumber, coriander and beef to dressing in bowl; toss to combine. Top with chilli and peanuts. Serve with lemon wedges.

Use a vegetable peeler to make long thin ribbons of carrot and cucumber.
Note

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