Rare beef salad with Vietnamese slaw

Grilled beef with Asian salad

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.


  • 750g of thick-cut rump steak
  • Sea salt and olive oil (for rubbing the steak)
  • A small piece of common cabbage, thinly sliced, approx. 200g
  • 1 carrot, remove skin, julienned
  • 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
  • 2 tsp of lime juice
  • 2 tbsp warm water
  • 1 clove of garlic, minced
  • 1 chili, remove seeds, thinly sliced (optional)
  • 1 tbsp peanut, roughly chopped, to garnish (optional)
  • Some green shallot, sliced, to garnish (optional)


1.  Sauce

  • Mix fish sauce, sesame oil, sugar, lime juice, chili, garlic and warm water in a cup; stir well;

2.  Beef

  • Rub the rump steak with sea salt and olive oil
  • Grill the steak 2-3 minutes on each side; Remove from heat, set 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 some chopped peanuts and sliced green shallot (optional)

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