Fresh, zesty and built for warm days — this Thai Beef Salad pairs thinly sliced Australian rump with crisp vegetables, fragrant herbs and a bold fish sauce dressing. Light enough for lunch, satisfying enough for dinner.

                                 20 Mins.                       10-12 Mins.                               3-4

👨‍🍳 Instructions:

Prep

1. Mix dressing ingredients until sugar dissolves.
2. Arrange salad base and herbs in a large bowl.
3. Rump steaks typically come with a fat layer along one edge. For a salad, trimming most of it before cooking keeps the dish light and clean — whether to trim fat before cooking depends on the dish, and this is one where less fat works in your favour.

Cook the Beef

1. Season rump steaks lightly.
2. Heat oil in a pan.
3. Cook steaks 2–3 minutes per side for medium‑rare. Rump is lean and rewards quick, high-heat cooking — if you're new to cooking it, why lean cuts go wrong and how to fix them is worth a read before you start.
4. Rest 5 minutes, then slice thinly — and always against the grain, which makes a noticeable difference in tenderness with rump.

Assemble

1. Toss sliced beef with salad and dressing.
2. Top with extra herbs and chilli if desired.