For the dressing: 2 tbsp Palm Sugar 2 tbsp Fish Sauce 3 limes, juiced 3 garlic cloves, crushed 1 bird's eye chilli, deseeded and finely chopped 6 tbsp fresh coriander, chopped For the salad: 500g rump steak 1 small red onion, thinly sliced 3 spring onions, thinly sliced ½ cucumber, halved lengthways, deseeded and sliced 8 radishes, thinly sliced 4 medium-sized tomatoes, quartered 1 tbsp vegetable oil ½ head Chinese leaf or iceberg lettuce, finely sliced

  1. To make the dressing:
  2. Whisk together all the dressing ingredients in a small bowl, until the sugar has dissolved.
  3. Place the onions, cucumber, radishes and tomatoes in a bowl and pour over half of the dressing. Leave to marinate whilst you cook the beef.
  5. To make the salad:
  6. Brush the steak with the oil and season with salt and black pepper.  
  7. Heat a griddle pan until smoking, then add the steak, cook for 3-6 minutes each side, or until cooked to your liking.
  8. Transfer to a plate and allow to rest for 5 minutes, then thinly slice.
  9. Just before serving, stir the lettuce into the salad ingredients.
  10. Place the beef on top and drizzle over remaining dressing. Serve immediately. 
Handy tip

Prepare the dressing no more than 2 hours before serving, as the flavours may dissipate with time.

Did you know

It's customary in Thailand to share all the dishes you order with everyone at the table.