Thai Beef Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients:

1 large Tasman Yearling Beef Rump Steak (about 500g)
1 stalk lemongrass, pale section only, finely chopped
3 kaffir lime leaves, finely shredded
3 Lebanese cucumbers, cut into ribbons
250g punnet red grape tomatoes
1 long red chilli, seeded, sliced into widths
1/2 cup round mint leaves
1/2 cup coriander leaves
1/2 cup thai basil leaves
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown or palm sugar
1 teaspoon sesame oil
1 cup soya beans

1/2 small red onion, sliced thinly

your choice of noodles

Method:

1. Combine the lemon grass and 1 lime leaf in a medium glass bowl. Add the beef and turn to coat in the lemon grass mixture. Cover with plastic wrap and place in fridge for 1 hour to develop the flavours. 
2. Preheat a chargrill pan on high. Add the beef and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
3. Prepare noodles according to instructions on packet.
4. Combine the cucumber, tomato, chilli, mint, coriander, basil, soya beans, red onion and noodles on a serving platter.
5. Combine the fish sauce, lime juice, sugar and sesame oil in a screw-top jar and shake until well combined.
6. Thinly slice the beef and arrange over the salad. Drizzle with any pan juices. Drizzle with dressing and sprinkle with remaining kaffir lime leaves. Serve immediately and enjoy!