Ingredients
500 gram beef rump steak, sliced thinly
4 clove garlic, crushed
2 teaspoon chinese cooking wine
2 teaspoon fish sauce
1 teaspoon caster sugar
1 butter lettuce, leaves separated
250 gram cherry tomatoes, halved
1/2 telegraph cucumber (200g), chopped coarsely
1 red onion (100g), sliced thinly
1 cup loosely packed fresh mint leaves
1 1/2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon peanut oil
1/4 cup (35g) chopped roasted unsalted peanuts
Method
1. Combine beef, garlic, cooking wine, sauce and sugar in medium bowl; cover, refrigerate.
2. Meanwhile, combine lettuce, tomato, cucumber, onion, mint, vinegar and olive oil in large bowl, season to taste.
3. Heat peanut oil in wok; stir-fry beef, in batches, until browned.
4. Divide salad among serving plates; top with beef, sprinkle with nuts.
Related
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