Vickys Hot & Sour Beef Salad, Gluten, Dairy, Egg & Soy-Free

• 450 grams rump steak
• 1 juice of 1 lime
• 2 tbsp thai sweet chilli dipping sauce
• 1/2 red onion, thinly sliced
• 250 grams cherry tomatoes, halved
• 1/2 cucumber, peeled, halved lengthways and sliced
• 15 grams fresh chopped mint
• 15 grams fresh chopped coriander
• 1 salt to taste
• 1 whole lettuce leaves
• 300 grams rice noodles - optional

1. Preheat a non-stick frying pan and cook the steak for 4 minutes, turning once, until cooked to your liking.
2. Set aside to rest for 5 minutes
3. Heat the lime juice and dipping sauce until melted and warm
4. Put the onion, tomatoes, cucumber, mint and coriander into a large serving bowl.
5. Slice the steak into strips and add to the bowl with the lime dressing and toss to combine
6. Season to taste then divide between 4 plates.
7. Serve with the whole lettuce leaves, using them to help scoop up the salad
8. For a more substantial meal, add cooked noodles to the salad before mixing

rump steak, lime, dipping sauce, red onion, cherry tomatoes, cucumber, mint, coriander, salt, rice noodles

Taken from cookpad.com/us/recipes/335200-vickys-hot-sour-beef-salad-gluten-dairy-egg-soy-free (may not work)