Thai Beef Salad
1 ½ tablespoons fresh lime juice
1 tablespoon fish sauce ( free from sugar, fillers, additives)
2 teaspoons sesame oil
1 teaspoon coconut liquid aminos sauce
2 teaspoons finely grated fresh ginger
1 teaspoon garlic infused olive oil
1 beef rump steak (about 680g)
200g cherry tomatoes, halved
2 lebanese cucumbers, sliced
2 long fresh red chillies, de-seeded and thinly sliced
1 bunch fresh mint
1 bunch fresh coriander
1 bunch fresh thai basil
1/3 cup toasted macadamia nuts
4 kaffir lime leaves, center veins removed, finely shredded
Mixed lettuce or baby spinach
- Whisk together lime juice, fish sauce, sesame and olive oil, soy sauce and ginger in a jug. Place the steak in a glass or ceramic dish. Drizzle with half of the dressing. Cover and place in the fridge for 2 hours to marinate.
- Preheat a barbecue or chargrill pan on high. Cook steak 2 – 3 minutes on each side for medium done. Transfer to a plate, cover with foil and allow to rest for 10 mins.
- Place the mixed lettuce or baby spinach, tomatoes, cucumber, chillie, mint, basil, coriander and lime leaves in a large bowl. Thinly slice the steak across the grain and add to salad. Drizzle with remaining dressing and gently toss to combine.