Thai Steak Salad - cooking recipe

Ingredients

2 tsp oil
14 oz rump steak, trimmed
3 cups romaine lettuce, chopped in 2 inch pieces
1 bunch fresh Thai basil, or mint, leaves picked
1 bunch fresh cilantro, leaves picked
3 cups bean sprouts
1 cup cherry tomatoes, halved
1 None English cucumber, halved, sliced
1 None red onion, peeled and thinly sliced
1/4 cup sweet chilli sauce
1 None lime, finely grated zest and juice
2 tsp fish sauce
1 clove garlic, peeled and crushed

Preparation

Heat the oil in a large pan over high heat. Cook the beef for 3-4 mins each side or until cooked to taste. Set aside and cover to keep warm. Meanwhile, in a large bowl combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.
To make the dressing whisk together the chili sauce, lime zest and juice, fish sauce, and garlic. Slice the beef thinly and toss with the salad. Add the dressing just before serving and toss to combine. Serve.