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Thai Style Beef & Avocado Salad x Sezzy Brown

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 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
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.

Nutrition Facts

2 servings

Serving size