Thai Beef Salad
|1.5tbs||fresh lime juice|
|1||clove garlic, crushed|
|1tbs||tbs finely grades palm sugar|
|1tbs||tbs fish sauce|
|1tbs||tbs sesame oil|
|1tsp||tsp soy sauce|
|2tsp||tsp grated ginger|
|1||continental cucumber thinly sliced|
|1||red onion, cut into thin wedges|
|2||long red chilies, seeds removed and sliced finely|
|1||bunch fresh mint, leaves picked|
|1||bunch coriander, leaves picked|
|1||bunch Thai basil, leaves picked|
|55g||toasted peanut, coarsely crushed|
|4||kaffir lime leaves, veins removed and finely shredded|
A delicious beef recipe for the whole family
LET’S START …
Whisk together the lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Marinate the steak with 1/3 of the dressing for at least 2 hours in the fridge, turning occasionally.
Preheat a BBQ on high. Remove rump from fridge 30 mins before cooking. Cook rump for 3 mins per side or until cooked to your liking. Remove from the BBQ and rest for 10 mins.
Place tomato, cucumber, onion, chili, mint, coriander, basil, peanuts and lime leaves into a large bowl. Thinly slice steak across the grain and add to the salad.
Drizzle with remaining dressing and gently toss.