Laotian Beef Salad

Ingredients:
Rump steak
4 tablespoons Water
3 tablespoons Lemon juice
2 tablespoons Lemon grass, finely chopped (white part only)
1 tablespoon Fish sauce
1 medium Onion,peeled and finely sliced
2 tablespoons Fresh coriander leaves, chopped
1 tablespoon Chopped fresh mint
2 Cucumbers, chopped
1/2 small Chinese cabbage, shredded

Directions:
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 a sharp knife to cut the steak into 5mm thick slices.
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.
Add the lemon juice, lemon grass, fish sauce, onion,
coriander and mint and mix until well combined.
Cover and leave in the fridge for 2 hours to marinate.
Stir in the chopped cucumber.
Serve the salad on a bed of shredded cabbage,
garnished with extra mint leaves if you like.