I was inspired by a delicious salad I had for lunch and decided to make one for dinner too. As I've said I am keen to learn more about Asian flavours while living here and this dressing is a pretty wonderful balance..
Time: 30 minutes, ish :)
2 Tbsp fresh lime juice
1 Tbsp fish sauce
1 Tbsp finely chopped palm sugar [we used Gula Melaka!] Brown sugar will work too.
2 Tsp sesame oil
2 Tsp finely grated ginger
1 Tsp light soy sauce
2 garlic cloves
50g toasted peanuts or groundnuts
2 chillies [to your heat desire!] de-seeded, cut lengthways
4 kaffir lime leaves [ we used frozen] remove center vein then finely chop.
Rump steak - approx 650 g
200g tomatoes [ we use little ones like grape]
1 cucumber [we use Japanese or Lebanese ones] but any is fine :) cut into ribbons
1/2 red onion - finely sliced
1/2 a red cabbage - finely sliced
1 bunch of Thai basil - leaves picked and torn [Non Thai basil is also fine]
1 bunch coriander - leaves picked [I only used half of this as find it can be overbearing]
1 bunch mint - leaves picked
- Whisk together first 6 ingredients.
- Pop the steak into shallow dish and drizzle half of the dressing over it, turning to cover it all. Cover the steak with cling wrap and pop it into the fridge for at least 10 mins.
- Preheat a bbq or char-grill pan on high, cook the steak 2-3 minutes on each side for medium [or to your liking] Pop aside, cover and rest for ten minutes.
- Place tomato, cucumber, onion, chili, mint, coriander, basil, lime leaves along with the remaining dressing in a large bowl and toss together.
- Slice your steak up along the grain nice and thinly, place on top of your salad and sprinkle with the toasted nuts.
- Tah Dah. Enjoy with a fruity beverage.
Yum! I hope you enjoy it :) You could add and change around the salad bits, beansprouts or carrots would be a tasty addition.. also sugar snaps. Anything fresh, colourful and crunchy.