Thai Lime Beef Rump Salad

• Meanwhile, slice red onion and tomato into wedges. Thinly slice cucumber into half moons. Pick mint leaves. 
• Zest lime to get a pinch and slice into wedges. Thinly slice beef rump into strips.
• In a medium bowl, combine lime zest, cracked black pepper, beef, sweet soy seasoning, onion, a drizzle of olive oil and a pinch of salt.
• In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil.

TIP: Use as much or little fish sauce and rice vinegar mix as you'd like!

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!), until browned and cooked through, 1-2 minutes. Transfer to a large bowl.
• To the bowl with beef, add tomato, cucumber, mint and fish sauce dressing.