Ingredients:

• 500 g rump steak, trimmed of all visible fat
• 200 g rocket or mixed lettuce leaves, washed and drained
• 2 Lebanese cucumbers, thinly sliced
• 1 punnet cherry tomatoes
• 2 tablespoons mint leaves, finely sliced
• Pepper to taste

Thai-style dressing

• 2 cloves garlic, crushed
• 1/4 cup coriander leaves
• 1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy)
• 2 tablespoons lime or lemon juice
• 1 tablespoon fish sauce
• 1 tablespoon palm or brown sugar
• 6 spring onions, sliced

Cooking method:

1. Season the meat with pepper.
2. Cook in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes.
3. In a bowl create a salad by combining the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.
4. Slice the meat thinly across the grain and add to the salad mix.
5. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce, sugar and spring onions in a food processor and process until well blended, about 1 minute.
6. Pour the dressing over the salad and toss lightly. Serve.

Reference: The Better Health Channel

https://www.betterhealth.vic.gov.au/healthyliving/Recipes/view-recipes/beef-thai-salad