Thai Beef Salad

This is a quick and easy Thai beef salad recipe that I make whenever hubby and I want something light to eat. The original recipe comes from taste.com.au 

I follow the recipe for the sauce/dressing but often change up the vegs/herbs depending on what is available in the fridge and it still tastes awesome! 

Ingredients for sauce/dressing:

- 1.5 tbsp lime juice

- 1 tbsp finely chopped palm sugar

- 1 tbsp fish sauce

- 2 tsp sesame oil

- 2 tsp grated ginger

- 1 garlic clove finely chopped

- 1 tsp soy sauce

Ingredients for salad

- 1 cucumber

- 1 packet of grape/cherry tomatoes or 1 whole tomato 

- 1 red onion, thinly sliced into wedges

-  2 fresh chilli, thinly sliced (deseed the chilli unless you like it hot!)

- 1 bunch of coriander

- 1 bunch of mint

- 1 bunch of basil (Thai basil is nicer than regular basil)

- 1/3 cup fo roasted peanut (optional)

- 2 kaffir leaves (optional)

Steps:

Mixed all the sauce/dressing ingredients together. Set aside.

Preheat the grill plate for the rump steak and cook the steak for 2-3 minutes on each side. Let the steak rest for 10 minutes.

Chop up all the veges/herbs as indicated in the ingredient list. Place in large bowl. 

Slice the steak into thin slices and place them on top of the salad. 

Pour the dressing and toss the salad. Serve immediately.

Enjoy!

Mummy Tip: Make double/triple the dressing amount and store it is a jar. That way you can keep it in the fridge for the next time. It will keep well in the fridge for 2-3 weeks  depending on the temperature of your fridge. I just found buying a tiny bit of ginger, palm sugar etc each time was annoying and often wasteful so I just make a big batch of dressing.