Beef and Salad Wraps with Ginger & Chilli Dressing

Crispy, fresh quick week day meal thanks to Dish #51. I omitted the rice as we found this filling without it but if you need to make it go further add some cooked rice.

Ingredients
serves 4
takes 30 minutes
  • 500g rump steak
  • 2 tsp olive oil
  • salt & freshly ground pepper
  • Dressing: 1 tbsp grated fresh ginger; 1/2 cup rice wine vinegar; 1/4 cup caster sugar; 2 tbsp fish sauce; 1/2 tsp dried chilli flakes; 1 tsp fresh lime juice
  • To serve: 1/3 cup cashew nuts, roasted; handful fresh coriander, chopped; cos lettuce, leaves washed & separated; 1/2 cucumber, thinly sliced; 2 cups carrot, grated 
Method
  1. Dressing: Place all the ingredients except lime juice, in a
    saucepan & bring to the boil, then simmer for 5 minutes. Set aside to cool then add lime juice.
  2. Beef: Season steaks with salt & pepper on both sides, rubbing it in as you go. Heat pan to high and cook 2-3 minutes each side. Transfer to a plate & let it rest for 5 minutes. Slice thinly and toss with the meat juices.
  3. To serve: Chop the cashew nuts and coriander together and place into a serving bowl. Arrange the beef, lettuce, cucumber & carrots on serving plates and let everyone help themselves. Enjoy!

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