Related
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Prep Time:
10m
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Cook Time:
5m
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Total Time:
15m
Ingredients
- juice of 1 lime
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon fresh grated ginger or ginger paste
- 600 grams rump steak
- 100 grams baby spinach or mixed salad leaves
- 1 punnet cherry tomatoes, halved
- 1 large cucumber, sliced thinly into rounds
- 1/2 capsicum (red, green or yellow), thinly sliced
- 100 grams snow peas, raw, thinly sliced
- 1/8 purple cabbage, thinly sliced
- 1 cup fresh herbs, a mixture of basil, coriander and mint or whatever you like. (If you can get it, vietnamese mint works perfectly with asian salads)
Method
- Combine all ingredients for the dressing in a jar and shake to combine. Set aside.
- If you have time, bring your meat to room temperature before cooking.
- Brush both sides of the meat with olive oil and season with salt and pepper.
- Heat a non stick frying pan (or BBQ) over medium to high heat and add the meat.
- When blood rises to the surface, turn your meat. Continue cooking and turning until your meat is cooked to your liking. You can press the meat with your finger to test how cooked it is. The firmer it feels, the more well done it will be.
- Remove from the pan and set aside on a plate to rest. Don't skip this step.
- Once rested for a few minutes, slice thinly.
- Combine all salad ingredients in a bowl.
- Add the steak and pour over the dressing. Give it a big toss.
- Place on the table with servers and bowls and let everyone help themselves!
