Ingredients - 1.5 cup jasmine rice
- 1 steak (premium beef rump)
- 2 tomatoes
- 2 cucumbers
- 1 bunch of mint
- ½ red onion
- 1 lime
| Method - Finely slice the red onion – Roughly chop the tomatoes and mint – Halve the cucumber and chop – Zest and juice lime
- Place the jasmine rice in a sieve under running water until the water runs clear. Transfer to a medium saucepan with the water and bring to boil over a medium-high heat. Cover and simmer for 10-12 minutes until the water has absorbed and the rice is tender
- Meanwhile, combine the salt-reduced soy sauce, fish sauce, vegetable oil in a small bowl. Place the beef rump steaks in a separate bowl or shallow dish and cover in half the soy sauce mixture (the reserved half will later become your salad dressing)
- Heat a medium frying pan over a medium-high heat. Add the steak (drain any excess marinade) and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Baste the steaks a couple of times with any excess beef marinade. Cooking times may vary depending on the thickness of your steaks. Transfer to a plate and cover with foil. Rest for 5 minutes, then cut into 5 mm thick slices.
- While the steak is resting, combine the tomato, cucumber, red onion and mint in a large bowl. Add the lime zest and juice, brown sugar and warm water to the reserved soy sauce mixture and pour over the salad. Gently toss through the steak
- Serve your Thai Beef Salad in your paper container, on a bed of pillowy soft rice if requested. Drizzle any excess dressing over the rice. Yum!
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