My version of a Thai Beef Salad

          THAI BEEF SALAD
          ½ bunch coriander
          ½  tbs fresh lime juice
          2 long fresh red chillies

          1 tbs finely chopped dark palm sugar
          1 tbs fish sauce
          2 tsp sesame oil
          1 tsp soy sauce
          2 tsp finely grated fresh ginger
          1 garlic clove, crushed
          1 beef rump steak
          1 small handful of cherry tomatoes, halved
          1 continental cucumber, halved lengthways, thinly sliced diagonally
          1 red onion, halved, cut into thin wedges
          1 bunch fresh mint, leaves picked, large leaves torn
          ½  bunch fresh coriander, leaves picked

          1 bunch fresh Thai basil, leaves picked, large leaves torn
          1/3 cup toasted peanuts, coarsely chopped
          4 kaffir lime leaves, centre veins removed, finely shredded
          wombok
          Optional: Sprouts – fresh mixed sprouts just to add a fresh crunch to my salad

          Putting it all together:

          Place ½ bunch coriander, lime juice, chillies, palm sugar, fish sauce, sesame oil, soy sauce, ginger  and garlic in a food processor – chop it up. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours. (If you are in a hurry pan fry the steak and simply marinate the coked steak in ½ dressing).

Preheat a pan on high. Cook steak for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.

Although not traditional I add a heap of wombok to my salad to pad it out further.