Warm beef salad with chilli dressing

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 16
Servings 4
Time 10 min + marinating

Ingredients

  • 450
    g
    thick rump steak
  • 30
    ml
    fish sauce
  • 30
    ml
    sesame oil
  • 1
    Chinese cabbage, thinly sliced
  • 1
    red pepper, thinly sliced
  • 150
    g
    bean sprouts
  • 125
    ml
    fresh coriander leaves
  • 12
    mint leaves, sliced
  • DRESSING
  • 30
    ml
    fish sauce
  • 30
    ml
    lime juice
  • 30
    ml
    sesame oil
  • 5
    ml
    chilli paste
  • 2
    ml
    castor sugar
  • iceberg lettuce, torn, to garnish
  • 40
    g
    roasted peanuts, chopped, to garnish
 

Method

5 min
 
Put rump in a dish. Combine fish sauce and sesame oil and pour over meat, turning it to coat. Marinate for 1 hour. Heat a heavy-based frying pan over medium to high heat and sear rump for 3 minutes, pressing down into the pan. Turn and sear the other side for 2 minutes. Allow to rest in a warm place for 10 minutes. Combine cabbage, red pepper, bean sprouts, coriander and mint leaves in a bowl. Mix the dressing thoroughly, pour half over the vegetables and toss well to combine. Thinly slice the rump and toss with remaining dressing. Gently mix the salad with the beef. Line a bowl with iceberg lettuce leaves, fill with beef salad and top with peanuts. Serve immediately. Serves 4.
 

Read more on: beef
 

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