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  • 1 piece of beef topside, 200g

  • 35g hinly sliced cucumber

  • 1 medium size tomato cut into wedges

  • 20 g thinly sliced onions

  • 1 spring onion, chopped

  • 1 ½ tbsp fish sauce

  • 1 tsp sugar

  • 1 ½ tbsp lemon juice

  • 2 birds eyes chillies

  • 1 garlic clove

  • A few coriander leaves for garnishing


  • 1.

    Put the beef under the grill for 2-3 minutes on each side or until medium rare. Leave to cool.

  • 2.

    Pound the chillies and garlic together into a paste and transfer into a bowl. Season with fish sauce, sugar and lemon juice and mix well. Thinly slice the beef and mix in with the dressing and add the rest of ingredients in, except the coriander leaves. Once mixed in well, transfer onto the plate and sprinkled with coriander leaves.

  • 3.

    It is best to let the the beef cool before adding to the dressing to prevent the vegetables being cooked.

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