Thai Beef Salad

Combine your olive oil and Oriental Rub in a bowl and rub the mixture onto your meat. If you have time, leave to marinate for and hour or two.

Heat a griddle pan and fry your rump until nicely charred on both sides but still rare inside. Remove from the heat and allow to rest for 10-15 minutes.

While your meat is resting, using a sharp knife, finely julienne your chillies. Using a vegetable peeler, thinly slice long strips of cucumber. Drain your bamboo shoots and finely slice. To make your dressing; combine your lemon juice, oil, sweet Thai chilli sauce, sugar, ginger, garlic & salt and mix well until well combined and the sugar has dissolved.

Divide your greens amongst 6 bowls and add your chillies, bamboo shoots, sprouts and cucumber. Slice your beef into thin  pieces and arrange on top. Drizzle your salad generously with the dressing and serve.

Serves 6