SPICY THAI BEEF SALAD WITH NAM JIM DRESSING
SERVES 4 PREP 15 MINUTES COOK 10 MINUTES $3.50 A SERVE
500g beef rump steak 2 teaspoons vegetable or olive oil, plus 2 tablespoons extra 4 green onions, sliced 1 clove garlic, crushed 1 fresh small red chilli, finely chopped 2 teaspoons coriander root, finely chopped, plus coriander leaves, to serve 1 tablespoon brown sugar 2 teaspoons fish sauce 2 tablespoons lime juice 150g baby Asian greens salad mix 1 Lebanese cucumber, seeded, thinly sliced 1 small red onion, thinly sliced 1/3 cup cashews, toasted
STEP 1 Preheat a char-grill to high. Rub beef with oil. Season with salt and pepper. Cook beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for 10 minutes. Slice thinly.
STEP 2 Meanwhile, to make nam jim dressing blend green onion, garlic, chilli, coriander root, sugar, fish sauce, juice and extra oil in a blender or food processor until smooth.
STEP 3 Arrange salad mix, cucumber, onion, cashews in layers on a serving platter. Top with sliced beef and drizzle with nam jim dressing. Serve warm garnished with coriander leaves.