prep
15 minutes
cook
10 minutes
difficulty
Easy
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 300 g piece sirloin or rump steak
- 3 tbsp fish sauce
- 3½ tbsp fresh lime juice
- 1 tsp palm sugar
- 1 tbsp finely chopped coriander
- 2 spring onions, finely sliced
- 2 shallots, finely sliced
- handful of mint leaves
- 2 tsp toasted ground rice
- ½ tsp chilli powder
Instructions
Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.
Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.
To serve, assemble the salad on a plate and serve with the sliced beef.
Note
• To make toasted ground rice put ? cup of jasmine rice, 2 makrut lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
