Ingredients

• 500 grams thick-cut rump steak
• 2 tblsp fresh lime juice
• 2 tblsp sweet chilli sauce
• 2 tsp minced garlic
• 2-3 tsp fish sauce

Thai-style Salad

• ½ telegraph cucumber, diced
• 2-3 stalks celery, sliced
• 2 cups mung bean sprouts
• 3 spring onions, sliced
• 4 radishes, sliced
• 1 mild red chilli, chopped
• handful of unsalted peanuts

Dressing

• grated rind and juice 1 lime
• a little fish sauce
• a handful of chopped fresh coriander
• 1 tsp minced garlic

Method

1. Cut rump steak into 3cm cubes and place in a resealable bag with lime juice, sweet chilli sauce, minced garlic and fish sauce. Seal and toss to marinate. Refrigerate for 2 hours.
2. Thread beef onto skewers and grill over a moderate heat. Serve over a Thai-style salad.

Thai-style salad

1. Combine cucumber, celery, mung bean sprouts, spring onions, radishes, red chilli and peanuts together.

Dressing

1. Mix the grated rind and juice of the lime, a little fish sauce, corainder and minced garlic into a vinaigrette.

Cooks Tips

With sweeter-style marinades, cook meat over a moderate heat, or the marinade will burn.