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Lemongrass beef salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 600g beef rump steak, trimmed
  • 20.00 ml olive or vegetable oil
  • 2 limes, juiced
  • 48.80 gm fish sauce
  • 1 stalk lemongrass, finely chopped (see note)
  • 1 garlic clove, finely chopped
  • 1 small red chilli, finely chopped
  • 1/2 Chinese cabbage (wombok), chopped
  • 125.00 ml mint leaves, roughly chopped
  • 3 green onions, sliced
Instructions:
  • Coat steak with oil and generously season with salt and pepper. Sear in a hot non-stick frying pan for 4 to 5 minutes per side until desired doneness. Rest on a plate, covered, for 5 minutes before serving.
  • Combine 1/4 cup lime juice, fish sauce, sugar, lemongrass, garlic, and chili in a small bowl and whisk until fully incorporated.
  • Slice the steak thinly against the grain and place it in a large bowl. Combine with cabbage, mint, and green onions. Pour the dressing over the salad and toss everything together. Serve and enjoy!

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