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“This recipe combines grilling and wok cooking.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Char-grill the steak for 3 minutes on each side or until cooked to medium-rare. Remove, cover and set aside for 5 minutes. Use sharp knife to cut the steak into 1/4 inch thick slices.
  2. Heat the water in a wok, add the sliced beef and cook over medium heat for 2 minutes. Do not overcook. Transfer the beef and liquid to a non-metallic bowl.
  3. Add the lemon juice, lemon grass, fish sauce, onion, coriander and mint and mix until well combined. Cover and leave in the refrigerator for 2 hours to marinate.
  4. Stir in the chopped cucumber. Serve the sald on a bed of shredded cabbage, garnished with extra mint leaves if you like.
  5. NOTE: Prep time does not include 2 hour marinating time.

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