Preperation time: 30 mins
Cooking time: 10 mins
Ingredients (serves 4)
- 500g rump steak
- black pepper
- 2 tbspn lime juice
- 2 tbspn fish sauce
- 2 tbspn brown sugar
- 1 teaspoon sesame oil
- 1/4 chinese cabbage
- 1 cup fresh corriander sprigs
- 1 cup fresh mint
- 100g snow peas, trimmed
- 1 lebanese cucumber, sliced
- 1 small red onion, thinly sliced
- 200g cherry tomatoes, halved
Trim excess fat off steak and season with black pepper to taste.
Cool steak on lightly oiled char-grilled for a few minutes until medium rare. Remove from heat, allow to cool and then slice into thin strips.
Put lime juice, fish sauce , sesame oil and brown sugar into a jug and whisk to combine.
Combine cabbage, half the corriander, the mint, snow peas, cucumber, onion and tomatoes on a large salad in individual salad bowls.
Top with sliced steak, drizzle with dressing and garnish with the remaining corriander.
This is really healthy and tasty meal loaded with protein and fibre. Try it out, you’ll love it!