Beef and Salad Wraps with Ginger and Chilli Dressing

, from Issue #51. September, 2015
Photography by Aaron McLean.
Beef and Salad Wraps with Ginger and Chilli Dressing

You could also use pork fillet or chicken thighs instead of the steak and try vermicelli noodles instead of rice.

Serves: 4


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

To serve
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.