Rare beef salad with Vietnamese slaw

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A simple and delicious beef salad – juicy aged rump pan seared 2-3 minutes on each side, on a bed of tasty Asian salad with mint and coriander.

Recipe is as follow:


  • 1 rump steak, approx 750gm (ask your friendly butcher for a 1.5 inch thick cut), at room temperature
  • a little cooking oil  (I use olive oil)
  • a little sea salt (for rubbing the steak)
  • 1/2 common cabbage, thinly sliced
  • 1 carrot, remove skin, julienne
  • a handful of bean sprout, washed
  • 1/2 cup of mint, roughly chopped
  • 1/2 cup of coriander,  roughly chopped
  • 3 tsp fish sauce
  • 3 tsp sugar
  • 3 tsp sesame oil
  • 1 tsp of lime juice
  • 2 tbsp warm water
  • a little chili, remove seeds, thinly sliced
  • 1 clove of garlic, minced
  • 1 tbsp peanut, roughly chopped, for garnish (optional)


1.  Sauce

  • Mix fish sauce, sesame oil, sugar, lime juice, chili, garlic and warm water in a cup; stir well; leave aside to infuse.
  • This can be done in advance and kept in fridge overnight.

2.  Beef

  • Rub the rump steak with sea salt.
  • Bring a frying pan to high heat, add a little oil;  sear the steak 2-3 minutes on each side; Remove from heat, leave the steak on the pan, put aside to rest.
  • Once the steak is cool, thinly slice into stripes against the grain. Toss the beef in 1/4 of the sauce.

3. Slaw

  • In a large bowl, mix the vegetables with 3/4 of the sauce; toss well

4. Platting

  • Add the beef to the slaw, toss well
  • Garnish with op with some chopped peanuts.

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