Ingredients
350 g Beef Rump or Sirloin Steak
Kosher Salt (or fine Sea Salt)
Cracked Black Pepper
1 tsp Neutral Oil (e.g. vegetable)
2 cups Shredded Wombok
1 Lebanese Cucumber
1 Large Shepard Avocado
½ cup Mint Leaves
½ cup Coriander Leaves
2 tbsp Roasted Peanuts, crushed
For the Dressing
2 tbsp Lime Juice
1 ½ tbsp Fish Sauce
1 tsp Palm Sugar
1 Small Red Chilli, finely sliced
Method
1
Season the steak generously with salt and pepper. Sear in a very hot pan with the oil for about 2–3 minutes per side for medium rare. Rest for 10 minutes then slice thinly against the grain.
2
Whisk together the lime juice, fish sauce, palm sugar and chilli until the sugar dissolves.
3
In a large bowl toss the wombok, cucumber, mint and coriander with half the dressing.
4
Arrange the sliced beef and avocado over the salad, top with the peanuts then drizzle with the remaining dressing.
Ingredients
350 g Beef Rump or Sirloin Steak
Kosher Salt (or fine Sea Salt)
Cracked Black Pepper
1 tsp Neutral Oil (e.g. vegetable)
2 cups Shredded Wombok
1 Lebanese Cucumber
1 Large Shepard Avocado
½ cup Mint Leaves
½ cup Coriander Leaves
2 tbsp Roasted Peanuts, crushed
For the Dressing
2 tbsp Lime Juice
1 ½ tbsp Fish Sauce
1 tsp Palm Sugar
1 Small Red Chilli, finely sliced