1lebanese cucumbercut into matchsticks or julienned
1cupcherry tomatoeshalved or quartered
6spring onionsfinely sliced
1cupthai basil leaves
4tablespoonsfish sauce
4tablespoonsrice wine vinegar
2limeslarge, juice squeezed
2tablespoonsbrown sugar
2tablespoonswater
1red chillilarge, deseeded, finely chopped
cooked ricewhite or brown
peanutsroasted, 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.
500 g beef rump steak, 4 tablespoons fish sauce, 4 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 2 tablespoons water, 1 red chilli, 2 limes
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.
500 g beef rump steak, 1 tablespoon peanut oil
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).
1/2 cup green beans, 1 carrot, 1 lebanese cucumber, 1 cup cherry tomatoes, 6 spring onions, 1 cup thai basil leaves
Slice the beef into thin slices.
500 g beef rump steak
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.
