Recipe Ingredient
- 400g beef steak
- 100g cherry tomatoes, halved
- 1 Japanese cucumber, halved lengthways and thinly sliced
- 1/2 onion, sliced
- 1 red chillli, seeds removed, and sliced
- 2 stalks coriander, chopped
- 2-3 stalks Thai basil, chopped
- 2-3 stalks fresh mint (daun pudina), leaves, torn
- 2 tbsp toasted peanuts, coarsely chopped
- 2 kaffir lime leaves, finely shredded
- Dressing
- 1 tbsp fish sauce
- 1 1/2 tbsp freshly squeezed lime juice
- 1 tbsp grated ginger
- 1 1/2 tbsp finely chopped palm sugar (gula Melaka)
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 clove garlic, crushed
Instructions
- Combine dressing ingredients in a bowl and whisk well together. Add in steak to marinate. Cover with cling film wrap and refrigerate, turning occasionally for 1-2 hours to develop the flavour.
- Remove steak from the marinade and grill for 2-3 minutes each side (for medium doneness) or until cooked to your liking. Remove to a plate and cover with foil and leave aside to set for 10 minutes. Thinly slice steak across the grain.
- Put cucumber, tomatoes, onion, chilli, coriander, mint, basil, kaffir lime leaves and peanuts in a large mixing bowl. Add in steak slices and drizzle in remaining dressing ingredients and gently toss well to combine. Serve immediately.