Grilled Beef, Rice & Rainbow Veggie Salad
Grilled Beef, Rice & Rainbow Veggie Salad
Rate this RecipeIngredients
- 500 g 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 onions finely sliced
- 1 cup thai basil leaves
Dressing/Marinade
- 4 tablespoons fish sauce
- 4 tablespoons rice wine vinegar
- 2 limes large, juice squeezed
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 red chilli large, deseeded, finely chopped
To Serve
- cooked rice white or brown
- peanuts roasted, chopped
- lime wedges
Instructions
- For the dressing/marinade: Combine all the ingredients in a small bowl. Stir well to dissolve the sugar. Set aside.
- Place the beef in a shallow dish and pour over one-quarter of the dressing/marinade. Make sure the beef is well coated on all sides and marinate for at least 30 minutes, but preferably longer.
- Preheat your grill or barbecue to medium–high heat. Let it get really hot and then add the peanut oil. Cook the beef for about 4–6 minutes each side (less if the beef is thin – you want it to be rare). Remove, place on a plate and cover with foil. Let it rest while you make the salad.
- In a large bowl, combine the beans, carrot, cucumber, cherry tomatoes, spring onion and thai basil. Pour the remaining dressing/marinade over the salad and toss to coat the vegetables evenly (you may not need all the dressing).
- Slice the beef into thin slices.
- To serve, place the rice in bowls. Top with the rainbow veggie salad and sliced beef. Sprinkle with chopped peanuts and serve with lime wedges on the side.
Keywords
