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Thai Beef Salad

2 punnets grape tomatoes halved
½ bunch celery leaves and stalks finely chopped
1 continental cucumber half lengthways, deseeded finely chopped
1 green capsicum chopped
1 red capsicum chopped
2 carrots finely julienned
Fresh coriander or parsley as garnish
Salt and pepper to taste
Rump Steak piece of approx. 650 to 800 gm.

1tbsp palm or brown sugar
1tbsp fish sauce
¼ cup soy sauce
1/3 cup fresh lime juice
5 cm piece fresh ginger peeled and grated finely
Blend all together and put aside.

Place steak in ceramic dish drizzle with half your dressing, cover and refrigerate for at least 2 hours. Turn occasionally to develop the flavour. Preheat frying pan sear steak on all sides till coloured place in warm oven at 180 till cooked to your satisfaction, remove rest for ½ hour then slice finely. Combine in a large bowl all other salad ingredients drizzle with remaining dressing add meat and any juices from plate garnish with coriander serve.

Serves: 4

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