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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe combines grilling and wok cooking. Ingredients:
1 lb rump steak |
4 tablespoons water |
3 tablespoons lemon juice |
2 tablespoons finely chopped lemongrass (white part only) |
1 tablespoon fish sauce |
1 medium onion, finely sliced |
2 tablespoons chopped fresh coriander leaves |
1 tablespoon chopped fresh mint |
2 lebanese cucumbers, chopped |
1/2 small chinese cabbage, shredded |
Directions:
1. 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 sharp knife to cut the steak into 1/4 inch thick slices.
2. 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.
3. Add the lemon juice, lemon grass, fish sauce, onion, coriander and mint and mix until well combined. Cover and leave in the refrigerator for 2 hours to marinate.
4. Stir in the chopped cucumber. Serve the sald on a bed of shredded cabbage, garnished with extra mint leaves if you like.
5. NOTE: Prep time does not include 2 hour marinating time.
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