Ingredients
- Beef rump steak
- Squid brand Fish Sauce 1/4 cup
- Soy Sauce 3 tablespoons
- Thai chillies 2 sliced
- Garlic minced 3 cloves
- Juice of one lime
- White vinegar 2 tbspns
- Sugar 2 tbspns
- Sesame oil 1 tspn
- Vegetable oil 2 tbspns
- Cucumber one
- Red capsicum one
- Papaya half
- Cherry tomatoes 125g
- Green beans 50g
- Wombok 3 leaves
- Coriander leaves chopped handful
- Mint leaves chopped handful
Method
- In a jug mix fish sauce, sesame oil, vegetable oil, lime juice, vinegar, garlic, ginger, chillies, sugar, soy sauce.
- Slice papaya, vegetables, mint and coriander, mixing in a bowl. Add dressing to taste and mix thoroughly. Reserve a little to drizzle on the steak.
- Season steak with salt and pepper (alternatively, marinade in some dressing for 2 hours before cooking). Bring to room temperature and fry in a hot pan with a little vegetable oil. For rare steak approx 5-7 minutes per side, turn once. Allow to rest for 5 minutes. Slice thinly and serve on top of salad. Drizzle reserved dressing over steak.
Product used in recipe
- Squid Brand - Fish Sauce
- Yeo's - Pure Sesame Oil
