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Ingredients
- vegetable oil for frying
- 450g/1lb lean rump steak
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons Thai fish sauce
- 1 tablespoon granulated sugar
- 4 shallots, thinly sliced
- 2 garlic cloves, crushed
- 2 fresh red chillies, seeded and finely sliced
- 6–8 lettuce leaves
- 1 tablespoon chopped fresh coriander leaves
- 1 tablespoon chopped fresh
- chives 1⁄2 cucumber, peeled and cut into
- slices 5mm/1⁄4in thick
- 2 tomatoes, cut into eighths
Instructions
- Preheat the oven to 240°C/
450°F/Gas mark 8. - Heat a little oil in a flameproof dish
until it is very hot. Add the meat
and brown it quickly over a fierce
heat. Transfer to the oven, and
roast for 10–15 minutes. - Leave to rest for at least 5 minutes,
then slice thinly. - Mix together the lime juice, fish
sauce and sugar, stirring until the
sugar has dissolved. Add the
shallots, garlic and chillies. - Make a bed of lettuce on a serving
dish, and pile the beef in the
centre. Spoon the dressing over
and scatter with coriander and
chives. Arrange the cucumber and
tomato wedges around the edge of
the salad, and serve
