Thai Beef SaladFrom the kitchen of Martin James - Copenhagen, Denmark 1 pound (500g) beef rump steak 1/4 cup (60ml) lime juice 2 tablespoons shredded mint leaves 150g spinach leaves 2 (260mg) Lebanese cucumbers, seeded, sliced 1 tablespoon white wine vinegar 2 tablespoons fish sauce 1 tablespoon brown sugar Combine beef with juice and mint in medium bowl, cover; refrigerate at least 3 hours or until required. Heat oiled large pan; cook beef until browned on both sides and cooked as desired. Cover beef and let rest 5 minutes; cut into thin slices. Combine beef with spinach and cucumber in large bowl. Gently toss combined vinegar, sauce and sugar through beef salad. Serves 4. Per serving: 8.6g fat; 2g fiber |