Thai Beef Salad
1 1/2 Tsp fresh lime juice
1 garlic clove, crushed
2 Tsp ﬁnely chopped palm sugar
3 Tsp ﬁsh sauce
2 tsp sesame oil
1 Tsp soy sauce
2 tsp ﬁnely grated fresh ginger
1 large beef rump steak, 700g
3 tomatoes, quartered
1 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
60g toasted peanuts, coarsely chopped
4 kafﬁr lime leaves, centre veins removed, ﬁnely shredded
Whisk together lime juice, garlic, ﬁsh sauce, sesame oil, soy sauce, ginger and palm sugar 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 chargrill pan on high. Cook steak on grill for 2-3 minutes each side, 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 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.