Lemongrass Beef Salad




1 tbsp lime juice
1½ tbsp olive oil
1 small red onion, halved and thinly sliced
Small handful mint leaves, larger leaves torn
Small handful coriander leaves
100g mixed salad leaves
1 × 250g cherry tomatoes, halved
2 Lebanese (small) cucumbers, halved lengthways, then sliced on the diagonal
2 stalks lemongrass, white part only, finely chopped
2 cloves garlic, crushed
½ – 1 small red chilli, seeded and finely chopped
2 tsp olive oil
1 tbsp lime juice
1 tbsp fish sauce
800g beef rump or sirloin steak
Cooking oil spray



To prepare the lemongrass beef, pound the lemongrass, garlic, chilli and some freshly ground black pepper in a mortar and pestle for two minutes. Stir in the oil, lime juice and fish sauce. Place the beef in a shallow dish, spoon over the marinade, then rub it into the beef, ensuring it is well coated. Cover and marinate in the fridge for at least two hours and up to 24 hours.


Preheat a chargrill pan or frying pan over medium heat. Pat the beef dry, then spray lightly with cooking oil. Cook the beef for four to five minutes each side for medium–rare or until cooked to your liking. The length of time will depend on the thickness of the beef. Remove and cover with foil, then leave to rest for 10 minutes.


Meanwhile, whisk together the lime juice and oil. Combine the remaining salad ingredients in a large bowl. Add the dressing and toss well. Slice the beef and either toss it through the salad or serve on top.


Enjoy your meal!



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