Recipe

Ingredients

Serves 4 (with 3 other main dishes)
Preparation time 10 minutes, plus resting.
Cooking time 10-14 minutes
375 g (12 oz) rump, sirloin, or fillet steak
1 lemon grass stalk (white part only), 12 cm
(5 inches) long, finely sliced.
3 shallots finely sliced.
5 kaffir lime leaves finely sliced.
4 tablespoons lemon juice
1½ tablespoons Kin Dee Fish sauce
1 tablespoon ground rice
3-4 small red or green chilies, finely chopped, or ½-1 teaspoon chili powder (or to taste)
2 tablespoons mint leaves roughly chopped.
mixed salad leaves, to serve.
Instructions:
Preheat a barbecue or grill to medium (if you're using a grill, line the tray with foil. Put the beef on the grill rack and cook for 5-7 minutes on each side, turning occasionally. Leave the meat to rest for at least 5 minutes, then slice it crossways into strips.
Mix the beef, lemon grass, shallots, kaffir lime leaves, lemon juice, fish sauce, ground rice, chilies or chili powder and mint leaves together in a bowl.
Line a serving plate with a few mixed salad leaves and spoon over the sliced steak. Serve immediately.
For spicy noodles & steak, cook 375 g (12 oz) dried small noodles, about 2.5 mm (⅛ inch) wide, in boiling water for 8-10 minutes or according to the packet instructions. Drain, then toss with 1 teaspoon fish sauce and 1 cm (½ inch) finely shredded ginger.
Divide among 4 serving bowls and spoon over the sliced steak. Serve with lemon wedges and mixed salad leaves.