GRILLED BEEF, RICE & RAINBOW VEGGIE SALAD

Serves 4

Ingredients:

• 500g beef rump steak

• 1 tablespoon peanut oil

• 1/2 cup green beans, chopped

• 1 carrot, cut into matchsticks or julienned

• 1 lebanese cucumber, cut into matchsticks or julienned

• 1 cup cherry tomatoes, halved or quartered

• 6 spring onion, finely sliced

• 1 cup thai basil leaves

Dressing & Marinade

• 4 tablespoons fish sauce

• 4 tablespoons rice wine vinegar

• 2 large juicy limes, juice squeezed

• 2 tablespoons brown sugar

• 2 tablespoons water

• 1 large red chilli, deseeded, finely chopped

• Roasted chopped peanuts and fresh lime (optional)
  To serve: Serve on cooked white or brown rice.

Method:

1. In a small bowl, prepare the dressing/marinade by combining fish sauce, rice wine vinegar, lime juice, brown sugar, water, and red chili. Stir well to dissolve the sugar. Set aside.

2. Place the beef rump steak in a shallow dish and pour a 1/4 of the dressing/marinade over the beef. Make sure the beef is well coated on all sides. Marinate the beef for at least 30 minutes, but preferably longer if possible.

3. Preheat your grill or barbecue to medium-high heat. Let it get really hot and then add the peanut oil. Cook the beef for approx. 4-6 minutes each side (less if the beef is thin), you want it to be rare. Remove the beef, place on a plate and cover with foil. Let it rest while you make the salad.

4. In a large bowl, combine the chopped green beans, carrot, cucumber, cherry tomatoes, spring onions, and Thai basil leaves. Pour the remaining dressing over the salad and toss to coat the vegetables evenly (you may not need all the dressing)

5. Slice the beef into thin slices.

6. To serve, add the cooked white or brown rice onto plates or bowls. Top with the rainbow veggie salad and the sliced grilled beef. Sprinkle with roasted chopped peanuts and serve with fresh lime wedges on the side.