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20 minutes SERVES 4 Ingredients 1 tbsp vegetable oil 2 x 200g (7 oz) beef rib eye steaks 1 small onion, sliced 1 cucumber, halved, deseeded and sliced 2 small tomatoes, cut into wedges 1 large red chilli, finely sliced ½ cup mint leaves ¼ cup sliced spring onion (scallions) steamed rice to serve (optional) Marinade: 1 tbsp fish sauce


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1 tbsp vegetable oil 2 small tomatoes, cut into wedges ½ small red onion, sliced ½ small cucumber, deseeded and sliced ¼ cup roughly chopped coriander (cilantro) ½ cup spring onion (scallions), cut into 3cm (1 inch) batons ¼ cup mint chilli flakes, to taste (optional) Dressing: 3 tbsp fish sauce 3 tbsp lime juice 2 tbsp white sugar


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In a small bowl, combine fish sauce, sugar, lime juice, and chili. Adjust the taste for sweetness, saltiness, and tartness as desired. Remove the seed from the chili if you prefer less spicy dressing. In a large bowl, mix beef, cucumber, tomatoes, shallot, and herbs. Add roughly 3 tbsp of the dressing and mix.


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1 tsp palm sugar or light brown sugar ½ tsp ground black pepper Dressing: 3 tbsp fish sauce 2 tsp palm sugar or brown sugar 2 tsp chilli flakes (or to taste) 2 tbsp lime juice Steps Toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder.


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Add the steak and allow it to marinade for at least 20 minutes. Mash the garlic clove for the dressing. Chop the chilli pepper as finely as you can. Mix the garlic clove and diced chilli with the remaining ingredients for the dressing. Heat a 28cm or 11" skillet or frying pan (not nonstick if posible) over a high heat.