Ingredients
Serves 8600gm rump steak
250gm bean shoots
250gm cherry tomatoes
400gm cucumber
30gm red chilli – long (not hot)
180gm mixed lettuce
12gm mint
40ml sweet chilli sauce
8gm coriander
20ml fish sauce
20gm sugar
40gm peanuts - unsalted
Dressing:
100ml fresh lime juice
30ml fish sauce
15gm sugar
10gm mint leaves finely chopped
20gm red chilli – long (not hot) finely chopped
Method
1. Slice beef crossways thinly. Place in a bowl and cover with BOILING water and use tongs to separate all pieces. Leave for 5 minutes. Drain well.
2. Combine beef with sweet chilli sauce and toss to coat. Cover and put in the fridge until needed.
3. Cut cucumber into 1cm dice. Cut tomatoes in half.
4. Finely chop coriander and mint together.
5. Remove seeds and membrane from the chilli and slice very thinly.
6. Combine all dressing and mix well. Refrigerate until needed.
7. Wash bean sprouts under cold running water – drain well.
8. Finely chop nuts.
9. Combine all ingredients in a large bowl and toss gently.
10. Serve with dressing.
This recipe is on the menu at Jamaica Blue Cafes: http://www.jamaicablue.com.au/