Thai Beef Salad

17 May Thai Beef Salad

• 400g Beef Rump Steak
• 1 tablespoon olive oil
• 1 cup (80g) bean sprouts
• 1 red capsicum/pepper, thinly sliced
• 200g tomatoes, halved
• 1 Lebanese cucumber, seeded, thinly sliced
• 2 shallots, thinly sliced
• 1-2 long red chilli, thinly sliced (optional, to taste)
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon sesame oil
• 2 limes, juiced
• 1/4 cup (35g) peanuts, toasted, coarsely chopped

1. Preheat a barbecue grill or chargrill on high. Coat the beef in the oil. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thinly slice.
2. Meanwhile, combine bean sprouts, capsicum, tomato, cucumber, shallot, chilli, if using, mint and coriander in a large bowl. Toss to combine.
3. Place the sugar, fish sauce, sesame oil and lime juice in a screw-top jar. Shake well to combine.
4. Divide the salad among serving plates. Top with beef and peanut and drizzle with dressing.