Recipe

Peanut beef salad

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Peanut beef salad
  • 500 gram beef rump steak, trimmed
  • 1 1/2 tablespoon fish sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 80 gram mixed lettuce leaves, large leaves torn
  • 200 gram red cabbage, thinly shredded
  • 1 carrot, peeled into long thin ribbons
  • 3/4 cup bean sprouts
  • 1 lebanese cucumber, peeled into long thin ribbons
  • 1/2 cup small coriander sprigs
  • 1 fresh long red chilli, thinly sliced
  • 2 tablespoon crushed peanuts
  • lemon wedges, to serve

Method

Peanut beef salad
  • 1
    Heat a char-grill over high heat. Char-grill beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof board.
  • 2
    Cover with foil; rest for 5 minutes. Slice. Whisk sauces, juice and garlic in a serving bowl.
  • 3
    Add lettuce, cabbage, carrot, bean sprouts, cucumber, coriander and beef to dressing in bowl; toss to combine. Top with chilli and peanuts. Serve with lemon wedges.

Notes

Use a vegetable peeler to make long thin ribbons of carrot and cucumber.

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