Thai Beef

500g beef rump steak
1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
1 Tablespoon grated palm sugar
2 Teaspoons light soy sauce
1 clove garlic, crushed
3 Lebanese cucumbers seeded, slice thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed Vietnamese mint leaves
1 cup loosely packed fresh coriander leaves

1. Combine beef, 2 Tablespoons of the fish sauce and 1 Tablespoon of the juice in large bowl, refrigerate 3 hours or overnight

2. Drain beef, discard marinade. Cook beef on heated oiled grill plate (or grill or barbecue). Cover stand 5 minutes then slice thinly.

3. Whisk remaining fish sauce and juice with sugar, soy sauce and garlic in large bowl. Ad beef, cucumber, chilli, onion, tomato and herbs, mix gently.

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