Thai Beef Salad
From the kitchen of Martin James – Copenhagen, Denmark
1 pound (500g) beef rump steak
1/4 cup (60ml) lime juice
2 tablespoons shredded mint leaves
150g spinach leaves
2 (260mg) Lebanese cucumbers, seeded, sliced
1 tablespoon white wine vinegar
2 tablespoons fish sauce
1 tablespoon brown sugar
Combine beef with juice and mint in medium bowl, cover; refrigerate at least 3 hours or until required.
Heat oiled large pan; cook beef until browned on both sides and cooked as desired.
Cover beef and let rest 5 minutes; cut into thin slices. Combine beef with spinach and cucumber in large bowl.
Gently toss combined vinegar, sauce and sugar through beef salad. Serves 4.
Per serving: 8.6g fat; 2g fiber