LoveBites Asian Inspired Beef Salad

 

Ingredients

Marinade
• 2 tablespoons of soya sauce
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons of fish sauce
• 2 large garlic cloves, crushed

•  500g rump steak
•  Oil to cook
•  1 red capsicum, deseeded and thinly sliced lengthways

• ½ cucumber, halved, sliced lengthways

•  1 large red onion, halved lengthwise and thinly sliced
•  1 carrot, peeled
•  1 red chili, finely chopped
•  1 tablespoon diced fresh mint
•  1 tablespoon diced fresh coriander
•  Mesculin, washed and dried
•  1 fresh lime

To Make

o   Mix the rump steak in a glass bowl with one crushed clove of garlic, soya sauce, half sweet Thai chili sauce and half of the fish sauce. Cover and refrigerate for 20 minutes or as long as possible

o   Add the remaining ingredients in a jar and shake to combine
o   Heat oil in a pan over a medium-high heat, add steak and cook for 2-3 minutes each side
o   Combine salad ingredients in a mixing bowl, and toss
o   Remove steak from heat and leave to cool for a couple of minutes
o   Serve salad mixture on plates
o   Slice meat and add to the top of the salad
o   Drizzle with the rest of the sauce in jar
o   Garnish with lime wedges and extra coriander if necessary.

 Variations

•  Serve beef salad on top of rice (vermicelli) noodles, cooked as per packet instructions, instead of using salad leaves

·  Use both mesculin and noodles by combining salad ingredients with noodles and serve on top of mesculin

•  Instead of rice noodles, cook a small amount of fragrant rice, and have this on the side
•  Add halved cherry tomatoes for a summer option.