Healthy Thai Beef Salad- IGA Tasmania

Ingredients

• 500g Beef Rump Steak
• 1.5 tbsp fresh lime juice
• 1 garlic clove, crushed
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 1 tbsp fish sauce
• small butter lettuce, torn
• 200g cherry tomatoes, halved
• 2 lebanese cucumbers, ribbons
• 1 red onion, sliced
• herbs/seasoning to taste
• (mint, thai basil, chilli)
• Preheat a pan or barbecue to high heat. Cook steak for 2-3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate covered loosely with foil for 5 minutes to rest.
• Place lettuce, tomato, cucumber, onion and your choice of herbs in a large bowl. Thinly slice steak across the grain and add to salad. Drizzle with remaining dressing and gently toss to combine.