Ingredients
Marinade
- 4 tsp Fresh grated ginger
- 2 Chilis (chopped)
- 4 cloves garlic (crushed)
- Pinch sea salt (optional)
- 3 tbsp Seasame oil
- 3 tbsp Fresh lime juice
- 2 tbsp Fish sauce
- 1 tbsp Raw honey
Salad
- 800 grams Rump Steak
- 1 bag Cos lettuce leaves
- 1 punnet Cherry tomatoes
- 1 Cucumber (diced)
- 1 Orange capsicum (sliced into thin strips)
- 1 bunch Fresh mint (chopped)
- 1 bunch Fresh coriander (chopped)
- 4 Kaffir lime leaves (chopped - optional)
Instructions
Beef marindade
- In a mixing bowl, mix together the garlic, ginger, chilis, seasame oil, lime juice, fish sauce and honey.
- Place your steak into the mixing bowl and make sure it is coated with the marinade.
- Cover the mixing bowl with glad wrap and place in the fridge for 1-2 hours to marinate.
Assembling the salad
- Take the marinated steak out of the fridge.
- Pre heat the fry pan and drop in some olive oil.
- Add the steak to the pan and fry for 3-4 minutes on each side. Leave the remaining marinade in the mixing bowl.
- Remove steaks from the pan and cut into thin strips.
- Arrange the lettuce, cucumber, capsicum and tomatoes on a large serving plate and sprinkle over the fresh herbs and kaffir lime leaves.
- Lay the sliced beef over the salad and drizzle over the remaining marinade, as a dressing.
- Enjoy
6: Thai Beef Salad