Laotian Beef Salad

• 1 lb rump steak
• 4 tablespoons water
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped lemongrass (white part only)
• 1 tablespoon fish sauce
• 1 medium onion, finely sliced
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped of fresh mint
• 2 lebanese cucumbers, chopped
• 12 small Chinese cabbage, shredded

1. Char-grill the steak for 3 minutes on each side or until cooked to medium-rare.
2. Remove, cover and set aside for 5 minutes.
3. Use sharp knife to cut the steak into 1/4 inch thick slices.
4. Heat the water in a wok, add the sliced beef and cook over medium heat for 2 minutes.
5. Do not overcook.
6. Transfer the beef and liquid to a non-metallic bowl.
7. Add the lemon juice, lemon grass, fish sauce, onion, coriander and mint and mix until well combined.
8. Cover and leave in the refrigerator for 2 hours to marinate.
9. Stir in the chopped cucumber.
10. Serve the sald on a bed of shredded cabbage, garnished with extra mint leaves if you like.
11. NOTE: Prep time does not include 2 hour marinating time.

rump steak, water, lemon juice, fish sauce, onion, fresh coriander leaves, mint, lebanese cucumbers, chinese cabbage

Taken from www.food.com/recipe/laotian-beef-salad-424723 (may not work)