Warm Thai Beef Salad

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Ingredients
∙ Serves 4
Meat
1 680 g beef rump steak
Produce
1 Continental cucumber halved lengthways thinly sliced diagonally
1 bunch Coriander leaves picked, fresh
1 Garlic clove
2 tsp Ginger, fresh
1 pkg Grape tomatoes
4 Kaffir lime leaves centre veins removed
1 bunch Mint leaves picked, fresh leaves large
55 g Peanuts, toasted
1 Red onion, wedges thin
1 bunch Thai basil leaves picked, fresh leaves large
Condiments
1 tbsp Fish sauce
1 1/2 tbsp Lime juice, fresh
1 tsp Soy sauce
Baking & Spices
1 tbsp Palm sugar, dark
Oils & Vinegars
2 tsp Sesame oil
Other
2 Long fresh red chillies halved, deseeded, thinly sliced lengthways

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