Servings | serves |
Ingredients
- 2 tablespoons Thai Red Curry Paste
- 1 tablespoon Lime Juice
- 1/2 teaspoon Fish Sauce
- 1/2 teaspoon Brown Sugar
- 2 Kaffir Lime Leaves finely shredded
- 800 grams Beef Rump Steak
Cucumber and Mint Salad
- 250 grams Cherry Tomatoes halved
- 1 Lebanese Cucumber halved, thinly sliced diagonally
- 1 cup Mint Leaves
- 2 tbsp Peanuts Roasted Unsalted , chopped
- 2 tbsp Thai Dressing
Ingredients
Cucumber and Mint Salad
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Instructions
- Combine red curry paste, lime juice, fish sauce, brown sugar and kaffir lime leaves in a glass or ceramic dish.
- Add the beef and toss to coat.
- Cover with plastic wrap and refrigerate for about 2 hours, if time permits.
- Heat a barbecue char-grill over medium-high heat. Cook beef for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate.
- Stand, covered, for 5 minutes to rest the meat.
- Meanwhile, make the cucumber and mint salad. Place tomatoes, cucumber, mint, peanuts and dressing in a bowl. Toss to combine. Serve beef with salad.
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