20 minutes preparation + 5 minutes cooking
11 serves of vegies in this recipe
400g lean rump, or fillet of beef
Olive or canola oil spray
Juice of 2 limes (or 1/3 cup of lemon juice)
1 tablespoon caster sugar dissolved in 1 tablespoon boiling water
2 tablespoons Thai fish sauce
1 red chilli, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander
6 lettuce leaves, shredded
2 tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, finely sliced into rings
2 radishes, thinly sliced
8 mint leaves
8 coriander leaves
Red chilli, seeded and finely chopped (optional). Grill or pan-fry (in a non-stick pan sprayed with a little oil) the beef rare. Cool and slice thinly. Combine dressing ingredients and pour over the beef. Mix salad ingredients together. Top with beef and dressing. Serve immediately.
The beef is best served rare but can be cooked to your liking.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 326 g