CRYING TIGER SALAD

SERVES 4

PREP AND COOK: 25 MINS

• 10g punnet fresh coriander,

leaves and stalks separated

• 1 tblsp olive oil

• 1 tsp oyster sauce or fish sauce • 1 tsp soy sauce

• 250g beef rump steak

• Fresh mint, coriander and

Thai basil leaves, to serve

FOR THE DIPPING SAUCE

• 2 limes, juiced

• 1/2 onion, finely chopped • 2 tblsps fish sauce

• 1 tsp sweet chilli sauce

• 1 red chilli, finely chopped

1 Finely chop the coriander stalks and combine with the oil, oyster and soy sauce in a bowl. Lightly season with salt and pepper. Add beef. Toss to combine, then place in the fridge for 1 to 3 hours.

2 To make the dipping sauce, combine all ingredients in a bowl with 3/4 of the coriander leaves, finely chopped. Refrigerate, covered.

3 Heat a large non-stick frying pan over a high heat. Add beef. Cook for 2 to 3 minutes on each side, or until cooked to your liking. Rest for 5 to 10 minutes. Thinly slice beef.

4 To serve, place fresh herbs on a serving platter, top with beef and drizzle over sauce.