Vietnamese beef salad*

Vietnamese beef salad*

Ingredients:

• 450g rump steak, trimmed and thinly sliced
• 2 tbsp fish sauce
• 2 tsp brown sugar
• 1 tbsp grated ginger
• 10cm stick lemongrass (white part only, finely chopped)
• 2 garlic cloves, chopped
• 1 tbsp oil
• 1/2 Chinese cabbage (wombok), finely sliced
• 3/4 cup mint leaves
• 3/4 cup coriander leaves
• 2 carrots, coarse grated
• 2 tbsp lime juice
• 1 chilli, sliced
• Cherry tomatoes, quartered

Recipe: (save half for tomorrow)

Place the steak in a shallow dish. Combine the fish sauce, brown sugar, ginger, lemongrass and garlic and pour over the meat. Toss well. Allow to marinate for at least 15 minutes. Heat the oil in a wok or nonstick fry pan and stir-fry the meat with any excess marinade for 2-3 minutes then transfer to a bowl. Toss through the cabbage, carrot, mint and coriander. Top with chili and cherry tomatoes and drizzle with lime juice and serve. Divide over 2 plates; save half for tomorrow ad enjoy half now!