500 grams rump steak
2 teaspoons vegetable oil
salt and freshly ground pepper
1 tablespoon grated fresh ginger
½ cup rice wine vinegar
¼ cup caster sugar
2 tablespoons fish sauce
½ teaspoon dried chilli flakes
1 teaspoon lime juice
2 tablespoons finely diced carrot
⅓ cup cashew nuts, roasted
1 small bunch coriander
2 cos lettuces, leaves separated
½ telegraph cucumber, thinly sliced
2 cups grated carrot
hot cooked rice (or you could use vermicelli noodles)
Dressing: Place all the ingredients except the lime juice and carrot in a saucepan and bring to the boil. Simmer for 5 minutes then set aside to cool for 5 minutes. Add the lime juice and carrot.
Beef: Rub the steaks with the oil and season. Cook on a hot ridged grill or sauté pan for 2-3 minutes each side or until done to your liking. Transfer to a plate and rest for 5 minutes. Slice thinly and toss with the meat juices.
To serve: Chop the cashew nuts and coriander together and toss half through the sliced beef. Put the remaining mixture into a small bowl. Arrange the lettuce, cucumber and carrots on plates and spoon the beef into the lettuce cups. Serve with the hot rice and the ginger dressing.