Thai beef salad | Women's Weekly Food

Ingredients

• 1/4 cup (60ml) fish sauce
• 1/4 cup (60ml) lime juice
• 500 gram beef rump steak
• 3 (390g) lebanese cucumbers, thinly sliced lengthways
• 4 fresh small red thai chillies, sliced thinly
• 4 green onions, thinly sliced
• 250 gram cherry tomatoes, halved
• 1/4 cup firmly packed fresh vietnamese mint leaves
• 1/2 cup firmly packed fresh coriander leaves
• 1/2 cup fresh thai basil leaves
• 1 tablespoon grated palm sugar
• 2 teaspoon soy sauce
• 1 clove garlic, crushed