Recipe: Thai Beef Salad
400g Rump, cut into strips
1 garlic clove, sliced
50ml olive oil
30ml sesame / peanut oil
100ml soy sauce
5ml fish sauce
50g toasted cashew nuts
Caramelized onion (sliced onion, butter, brown sugar, balsamic vinegar)
Cherry tomatoes (roasted: garlic, olive oil)
Marinade the rump in the soy sauce, fish sauce, sesame oil, olive oil, 1 chopped chilli and garlic for 3 hours or overnight.
Fry until medium cooked on a griddle pan.
Assemble the salad and put the pieces of rump on top of the salad, sprinkle with roasted cashews and caramelized onion.
Courtesy of Maryke Josling @ The Little Pink Chef