In a jug, whisk oil, juice, sauce and sugar. Spoon 1 tbsp dressing over beef, turning.
| Prep 20 mins + Resting | Cook 5 mins | Serves 4 |
¼ cup peanut oil
¼ lime juice 1 tbsp fish sauce
1 tbsp brown sugar
500 g beef rump steak, trimmed
4 cups shredded wombok (Chinese cabbage)
150 g snow peas, blanched, sliced
4 radishes, trimmed, cut into matchsticks
4 green onions, thinly sliced
½ cup coriander leaves
¼ mint leaves, torn
1 long red chilli, halved, seeded, thinly sliced
⅓ cup peanuts, roasted, chopped
2 tbsps fried shallots
1 In a jug, whisk oil, juice, sauce and sugar. Spoon 1 tbsp dressing over beef, turning.
2 Preheat pan. Cook beef 2 to 3 mins each side, until cooked to taste. Transfer to a plate and cover loosely with foil. Rest 5 mins. Slice thinly.
3 In a large bowl, combine all the vegetables and herbs. Toss with remaining dressing.
4 Top with beef and serve with peanuts and fried shallots.
