Thai Beef Rump Cap and Coriander Salsa

Nutrition per serve

Ingredients

• 125g brown rice
• 1clove garlic
• 2g chilli flakes
• 350g beef rump cap
• 20g roasted peanuts
• 20g shredded coconut
• 1bunch makrut lime leaves
• 1bunch coriander
• 20ml fish sauce
• 200g cabbage
• 1pcs Lebanese cucumber
• 10ml soy sauce
• 5ml sugar
• 26ml neutral-flavoured oil
• 23ml white vinegar

Method

1. Step 1 — Cook rice
   Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain. Return to the pan.
2. Step 2 — Marinate beef
   While the rice is cooking, line 2 oven trays with baking paper. Finely chop the garlic, then using the flat side of the knife, mash to a paste (adding a little salt to the garlic on the board helps). Put half the garlic, ¼ tsp chilli flakes, 2 tsp soy sauce and ½ tsp sugar in a large bowl and stir to combine. Add the beef and turn to coat.
3. Step 3 — Brown and roast beef
   Remove the beef from the marinade, reserving the marinade. Heat 2 tsp oil in a medium frypan over high heat until hot. Cook the beef, turning regularly, for 2 mins or until browned. Transfer to a lined tray and pour over the reserved marinade. Roast the beef for 14-16 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 8 mins.
4. Step 4 — Make chilli peanuts
   While the beef is roasting, put the peanuts, coconut and ¼ tsp chilli flakes* on the remaining lined tray, drizzle with 1 tsp oil and toss to coat. Roast for 4-5 mins until golden. Cool.
5. Step 5 — Make coriander salsa
   Meanwhile, separate the lime leaves, remove the central vein and very finely chop. Reserve a few whole leaves, then finely chop the coriander, including the stems. Put the chopped coriander, lime leaf, fish sauce, remaining garlic, 1½ tbs white vinegar, 1 tbs oil and ½ tsp sugar in a bowl and stir to combine. Season with pepper.
6. Step 6 — Get ready to serve
   Thinly slice the cabbage. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Stir half the salsa into the rice. Thinly slice the beef. Divide the rice, cabbage, cucumber and beef among bowls and drizzle with the remaining salsa. Scatter with the chilli peanuts and reserved coriander to serve.

Allergens

Soy, Peanut, Sulphites, Fish