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Thai Beef Salad

Servings: 6

Ingredients

3 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Oriental RUB
500g mature Rump or Sirloin steak
2 red chillies
1 crisp cucumber
250g tin bamboo shoots
250g bean sprouts
A selection of Asian greens

Dressing:
1/4 cup freshly squeezed lemon or lime juice
1/2 cup peanut or vegetable oil
1 tbsp Sweet Thai chilli sauce
1 tsp sugar
1 tsp grated ginger
1/2 tsp crushed garlic
NOMU Sea Salt, to season

Directions

Combine the Olive Oil and Oriental RUB in a bowl and rub the mixture all over the meat. If you have time, leave to marinate for an hour or two.

Heat a griddle pan and fry your rump until nicely charred on both sides but still rare inside. Remove from the heat and allow to rest for 10-15 minutes.

While the meat is resting, using a sharp knife, finely julienne the chillies. Using a vegetable peeler, thinly slice long strips of cucumber. Drain the bamboo shoots and finely slice.

To make the dressing, combine all the ingredients and mix until well combined and the sugar has dissolved.

Divide the Asian greens among 6 bowls and top with the chillies, bamboo shoots, sprouts and cucumber. Slice your beef into thin pieces and arrange on top. Drizzle the salad generously with dressing and serve.

Ingredients

3 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Oriental RUB
500g mature Rump or Sirloin steak
2 red chillies
1 crisp cucumber
250g tin bamboo shoots
250g bean sprouts
A selection of Asian greens

Dressing:
1/4 cup freshly squeezed lemon or lime juice
1/2 cup peanut or vegetable oil
1 tbsp Sweet Thai chilli sauce
1 tsp sugar
1 tsp grated ginger
1/2 tsp crushed garlic
NOMU Sea Salt, to season

Directions

Combine the Olive Oil and Oriental RUB in a bowl and rub the mixture all over the meat. If you have time, leave to marinate for an hour or two.

Heat a griddle pan and fry your rump until nicely charred on both sides but still rare inside. Remove from the heat and allow to rest for 10-15 minutes.

While the meat is resting, using a sharp knife, finely julienne the chillies. Using a vegetable peeler, thinly slice long strips of cucumber. Drain the bamboo shoots and finely slice.

To make the dressing, combine all the ingredients and mix until well combined and the sugar has dissolved.

Divide the Asian greens among 6 bowls and top with the chillies, bamboo shoots, sprouts and cucumber. Slice your beef into thin pieces and arrange on top. Drizzle the salad generously with dressing and serve.

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