Laotian Beef Salad Recipe

4 tablespoons

3 tablespoons

2 tablespoons

1 tablespoon

1 medium

2 tablespoons

1 tablespoon

2

1/2 small

Rump steak

Water

Lemon juice

Lemon grass, finely chopped (white part only)

Fish sauce

Onion, finely sliced

Fresh coriander leaves, chopped

Chopped fresh mint

Cucumbers, chopped

Chinese cabbage, shredded

• Char-grill the steak for 3 minutes on each side or until cooked to medium-rare.
• Remove, cover and set aside for 5 minutes.
• use a sharp knife to cut the steak into 5mm thick slices.
• Heat the water in a wok, add the sliced beef and cook over medium heat for 2 minutes.
• Do not overcook. Transfer the beef and liquid to a non-metallic bowl.
• Add the lemon juice, lemon grass, fish sauce, onion, coriander and mint and mix until well combined.
• Cover and leave in the fridge for 2 hours to marinate.
• Stir in the chopped cucumber.
• Serve the salad on a bed of shredded cabbage, garnished with extra mint leaves if you like.

Note : If you prefer your steak more well done, increase the char-grill time accordingly.