World Cuisine

  • 375 g (12 oz) rump, sirloin or fillet steak
  • 1 lemon grass stalk (white part only), 12 cm (5 inches) long, finely sliced
  • 3 shallots, finely sliced
  • 5 kaffir lime leaves, finely sliced
  • 4 tablespoons lemon juice
  • 1½ tablespoons fish sauce
  • 1 tablespoon ground rice
  • 3–4 small red or green chillies, finely chopped, or ½–1 teaspoon chilli powder (or to taste)
  • 2 tablespoons mint leaves, roughly chopped
  • mixed salad leaves, to serve

Preheat a barbecue or grill to medium (if you're using a grill, line the tray with foil). Put the beef on the grill rack and cook for 5–7 minutes on each side, turning occasionally. Leave the meat to rest for at least 5 minutes, then slice it crossways into strips.

Mix the beef, lemon grass, shallots, kaffir lime leaves, lemon juice, fish sauce, ground rice, chillies or chilli powder and mint leaves together in a bowl.

Line a serving plate with a few mixed salad leaves and spoon over the sliced steak. Serve immediately.

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