Rump Steak & Zingy Green Salad
with Lime & Sweet Chilli DressingTake your standard Vietnamese-style salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lime juice dressing. Plate it up with seared beef rump and Don't forget a sprinkling of crispy shallots for some extra crunch factor.
Ingredients
300 g
Beef Rump
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 sachet
Crispy Shallots
1
Lime
1
Cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Thinly slice cucumber into half-moons.
• Trim and halve pea pods lengthways.
• Cut lime into wedges.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil.
• Add pea pods, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.
• Slice beef if preferred.
• Divide rump steak and zingy green salad between plates.
• Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!
