Serves 4
Ingredients:
1 1/2 tbs fresh lime juice
1 tbs grated palm sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g grape tomatoes, halved or 2 large tomatoes, largely diced
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, cut into thin wedges
2 long fresh red chillies, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
1/3 cup toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
Mix together the lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in dish and drizzle with half the dressing. Cover and marinate in fridge for 2 hours. Preheat a pan on high. Cook the steak for 2-3 minutes each side.. Transfer to a plate and over with foil. Let rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss. Serve while the beef is still warm.