This aromatic Asian salad is satisfying and refreshing and perfect as a weeknight meal option.
400g lean rump, or fillet of beef
Olive or canola oil spray
2 limes, juiced (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
1 red chilli, seeded and finely chopped (optional)
Grill or pan-fry the beef (in a non-stick pan sprayed with a little oil). Cool and slice thinly.
Combine dressing ingredients and pour over the beef.
Mix salad ingredients together.
Top with beef and dressing.
Tip: The beef is best served rare but can be cooked to your liking
*Adapted and reproduced by Cancer Council Queensland with permission.