Name: Char-grilled beef salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram beef rump steak; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 3 (390g) lebanese cucumbers, seeded, thinly sliced; 4 fresh small red thai chillies, thinly sliced; 8 green onions, thinly sliced; 250 gram cherry tomatoes, quartered; 1 cup loosely packed fresh vietnamese mint leaves; 1 cup loosely packed fresh coriander leaves; 1 tablespoon grated palm sugar; 1 tablespoon soy sauce; 1 clove garlic, crushed

Ingredients

500 gram beef rump steak

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

3 (390g) lebanese cucumbers, seeded, thinly sliced

4 fresh small red thai chillies, thinly sliced

8 green onions, thinly sliced

250 gram cherry tomatoes, quartered

1 cup loosely packed fresh vietnamese mint leaves

1 cup loosely packed fresh coriander leaves

1 tablespoon grated palm sugar

1 tablespoon soy sauce

1 clove garlic, crushed

Method

1.Combine beef with 2 tbsp of the fish sauce and 1 tbsp of the juice in large bowl. Cover, refrigerate 3 hours or overnight.

2.Drain beef. Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover beef, stand 5 minutes; slice thinly.

3.Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl. Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.

4.Add beef and dressing to salad; toss gently.

Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator.
Note

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Ingredients

Method

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