- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 600g beef rump steak, trimmed
- 1 tablespoon olive or vegetable oil
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 1 stalk lemongrass, finely chopped (see note)
- 1 garlic clove, finely chopped
- 1 small red chilli, finely chopped
- 1/2 Chinese cabbage (wombok), chopped
- 1/2 cup mint leaves, roughly chopped
- 3 green onions, sliced
Method
- Step 1Drizzle both sides of steak with oil and season with salt and pepper. Heat a non-stick frying pan over medium-high heat until hot. Cook steak for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.
- Step 2Whisk 1/4 cup lime juice, fish sauce, sugar, lemongrass, garlic and chilli in a small bowl until well combined.
- Step 3Thinly slice steak across the grain and place in a large bowl. Add cabbage, mint and green onions. Pour dressing over salad and toss to combine. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1214 kj
Energy
13g
Fat Total
4g
Saturated Fat
4g
Fibre
34g
Protein
93mg
Cholesterol
1096.7mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
The tender inner white part at the base of lemongrass stalks can be thinly sliced, chopped or pounded and fried.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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