Lovely tender strips of marinated steak served with a zingy combination of lime, refreshing mint, and cooling cucumber.

Ingredients

• 1.5 cup jasmine rice
• 1 steak (premium beef rump)
• 2 tomatoes
• 2 cucumbers
• 1 bunch of mint
• ½ red onion
• 1 lime

Method

1. Finely slice the red onion – Roughly chop the tomatoes and mint – Halve the cucumber and chop – Zest and juice lime
2. Place the jasmine rice in a sieve under running water until the water runs clear. Transfer to a medium saucepan with the water and bring to boil over a medium-high heat. Cover and simmer for 10-12 minutes until the water has absorbed and the rice is tender
3. Meanwhile, combine the salt-reduced soy sauce, fish sauce, vegetable oil in a small bowl. Place the beef rump steaks in a separate bowl or shallow dish and cover in half the soy sauce mixture (the reserved half will later become your salad dressing)
4. Heat a medium frying pan over a medium-high heat. Add the steak (drain any excess marinade) and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Baste the steaks a couple of times with any excess beef marinade. Cooking times may vary depending on the thickness of your steaks. Transfer to a plate and cover with foil. Rest for 5 minutes, then cut into 5 mm thick slices.
5. While the steak is resting, combine the tomato, cucumber, red onion and mint in a large bowl. Add the lime zest and juice, brown sugar and warm water to the reserved soy sauce mixture and pour over the salad. Gently toss through the steak
6. Serve your Thai Beef Salad in your paper container, on a bed of pillowy soft rice if requested. Drizzle any excess dressing over the rice. Yum!

Proposed Packaging: Our SealPak® Food Pails are a great way to pack your salad.