Here is a spicy little dish, rich in protein, vitamins and minerals through a rich variety of veggies, herbs and nuts, and packed with flavour.
- 1/2 tbs fresh lime juice
- 1 tbs finely chopped dark palm sugar
- 1 tbs fish sauce
- 2 tsp sesame oil
- 1 tsp soy sauce
- 2 tsp finely grated fresh ginger
- 1 garlic clove, crushed
- 1 (about 680g) beef rump steak
- 1 x 200g pkt grape tomatoes, halved
- 1 continental cucumber, halved lengthways, thinly sliced diagonally
- 1 red onion, halved, cut into thin wedges
- 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
- 1 bunch fresh mint, leaves picked, large leaves torn
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh Thai basil, leaves picked, large leaves torn
- 55g (1/3 cup) toasted peanuts, coarsely chopped
- 4 kaffir lime leaves, centre veins removed, finely shredded
- Plus I added:
- 2 small sized carrots, cut into strips
- Green Oak lettuce, 3 handfuls
Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts, carrot, lettuce and lime leaves in a large bowl.
Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
I got the majority of the recipe from this one: http://www.taste.com.au/recipes/3216/thai+beef+salad
But I added a few things as well, and I actually used less of the herbs in mine.
(BJC Health Dietitian at Chatswood, Parramatta and Brookvale)