Waterfall Beef Salad

Charmaine Lu -
  • 350g rump steak
  • 2 tbsp fish sauce
  • 100ml chicken stock
  • 1 sliced lemongrass stalk
  • 2 tsp hot chilli powder
  • 4 shallots, thinly sliced
  • 2 tbsp lime juice
  • Handful of mint and coriander leaves, torn
  • Lettuce, to serve
  • Marinate the steak in the fish sauce for 20 mins. Heat a griddle pan and cook the steak for 2 mins on each side (for rare), then leave to rest while you make the dressing.
  • Heat the stock in a small saucepan with the lemongrass, 1 tbsp of fish sauce and the chilli powder until just boiling. While the sauce is heating, slice the steak into diagonal strips, then toss into the hot sauce along with the shallots. Stir quickly to coat, then remove the pan from the heat and add the lime juice, mint and coriander. Season to taste. Transfer the mixture to a plate and serve with extra herbs, lettuce and some lime wedges.
30 mins
4 serving