Beef with Mint and Cucumber Salad

Preparation: 15 minutes + 1

Cooking: 10 minutes

Serves 4

500 g rump steak or beef stir-fry strips

1 clove garlic, crushed

1 tblspn chilli sauce

Freshly ground black pepper

Grated rind of 1 lime or lemon

2 tblspn lime or lemon juice

1 tblspn oil


1 tblspn lime or lemon juice

1 tbspn white wine vinegar

1 tblspn oil

1 tspn sugar

1 small lettuce, leaves washed and torn into bite-sized pieces

2 Lebanese cucumbers, sliced diagonally

1 avocado, sliced thinly

6 spring onions, sliced

cup chopped fresh mint

Combine beef, garlic, chilli sauce, pepper, lime rind and juice in a large bowl. Cover and refrigerate at least 1 hour. Drain. Heat oil in a frypan. Stir-fry beef for 5 - 10 minutes or until cooked through. For salad, combine lime juice, vinegar, oil and sugar in a jar with a lid. Shake well. Arrange lettuce, avocado, cucumbers and onions in a serving bowl. Top with beef. Garnish with dressing and mint.