Ingredients Jump to Instructions ↓

  1. 600g piece thick cut rump steak, trimmed

  2. 1 teaspoon peanut oil

  3. 1 (130g) Lebanese cucumber, seeded

  4. 1 large (180g) carrot

  5. 1/2 medium (100g) red capsicum

  6. 2 green onions (green shallots)

  7. 1/2 cup (125ml) chicken stock

  8. 1 tablespoon fresh lime juice

  9. 2 tablespoons sweet chilli sauce

  10. 2 teaspoons fish sauce

  11. 200g mixed salad leaves

  12. 2 cups loosely packed coriander sprigs

  13. steamed jasmine rice, to serve

Instructions Jump to Ingredients ↑

  1. Season beef with salt and freshly ground pepper. Heat oil in a large frying pan over a high heat. Add beef, cook for 1 minute, then reduce heat to medium-high and cook for a further 3 minutes each side or until browned and done to your liking. For this dish, a bit of pink in the beef is lovely. Remove the beef from the pan and rest, covered, for 10 minutes.

  2. Meanwhile, cut cucumber, carrot, capsicum and green onions into long, very thin strips.

  3. Add stock to the same frying pan, stirring to incorporate pan juices. Add lime juice, sweet chilli sauce and fish sauce; simmer, uncovered, for about 1 minute.

  4. Thinly slice the beef across the grain. Arrange salad leaves on a serving platter, top with vegetables and coriander sprigs. Top with the sliced beef and drizzle over the warm stock mixture. Serve with jasmine rice, if desired.


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