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Thai beef salad

500g rump steak
12 cherry tomatoes
� red capsicum
� red onion
� cup Vietnamese mint or ordinary mint leaves
� cup fresh coriander
� cup peanuts roasted
1 tablespoon vegetable oil
1 cup bean shoots
100g mixed lettuce

1 clove of garlic
1 birds eye chili or to taste
1 tablespoon light soy sauce
1 table spoon lime juice
� tablespoon fish sauce
20g palm sugar or brown sugar

To make dressing
Peel garlic, grind/chop finely together with chili. Place in bowl with rest of dressing ingredients. Mix together until sugar has dissolved.

To make salad
Trim rump steak of any excess fat and cut into thin strips. Halve cherry tomatoes. Seed and slice capsicum. Peel and slice red onion. Wash mixed lettuce. Place all salad ingredients except beef and oil into a bowl.

To cook beef
Cook the beef in as lightly oiled pan or bbq over a high heat. Cooking time depends on how well done you like your beef(allow 3 minutes each side for medium) put the beef in a warm place to rest for a few minutes.

To serve
Pour � of dressing over salad and toss well. Layer beef strips over salad , add remaining dressing and serve

Serves 4

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