500 g rump steak
lemon grass (white part only), chopped finely
4 tablespoons water
1 medium onion, sliced finely
fresh cilantro leaves, chopped
fresh mint, chopped
Chinese cabbage, shredded
Heat up your grill and char-grill the
steak for about 3 minutes on both sides or until the meat is medium
rare. Remove, cover and set aside for 5 minutes to cool. Use a sharp
kitchen knife to slice the steak into 5 mm thick. 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 prefer.