Phillip Cunningham

Ingredients:

• 500g beef rump steak
• ¼ cup fish sauce
• ¼ cup lime juice
• 3 lebanese cucumbers, seeded, sliced thinly
• 4 fresh small red thai chillies, sliced thinly
• 8 green onions, sliced thinly
• 250g cherry tomatoes, quartered
• 1 cup loosely packed fresh vietnamese mint leaves
• 1 cup loosely packed fresh coriander leaves
• 1 tablespoon grated palm sugar
• 1 tablespoon soy sauce
• 1 clove garlic, crushed

Method:

Combine the beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in a large bowl; cover, refrigerate 3 hours or overnight.

Drain the beef; discard the marinade. Char grill the beef on the barbecue until browned and cooked as desired. Cover the beef, stand for 5 minutes; then slice thinly.

Meanwhile, combine the cucumber, chilli, onion, tomato and herbs in a large bowl. Combine the remaining fish sauce and the remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.

Add the beef and dressing to the salad; toss gently.

Serve, eat and enjoy

Serves 4