Directions

TO MAKE THE DRESSING / MARINADE

1Finely slice the lemongrass and add to a medium saucepan.

2Slice and finely chop the galangal keeping the skin on place into the saucepan.

3Trim the roots of the spring onions, wash & finely slice add to the saucepan.

4Juice the Lemon and pour the juice over the Lemongrass, Galangal & Spring Onions.

5Add the Nuttelex, soy sauce, sweet soy/ kecap manis & honey rock sugar to the saucepan gradually bring all the ingredients to the boil & simmer for 2 - 3 mins

6Let the marinade/sauce cool down completely at room temperature.

7Divide marinade into two containers & keep one container for the dressing.

8Marinade the beef with the one container of the marinade making sure the marinade covers the beef. Cover with cling film & refrigerate.

TO MAKE THE SALAD

1In a stainless steel bowl add the snow pea tendrils & micro salad

2Peel and slice thinly the red onion and add to above.

3Thinly slice the capsicums, garlic shoots and add to the bowl

4Slice the spring onions (Keep some spring onions aside for garnish) & add to the above.

5Use a vegetable peeler to make ribbons with the Lebanese cucumber & cut tomatoes into quarters. Add both to stainless steel bowl above.

6Add some of the dressing/marinade and toss the salad.

7Arrange the salad with dressing on plates.

TO COOK THE BEEF

1Melt a small amount of Nuttelex in a frying pan & quickly brown beef on both sides cooking to medium rare. Or place on a heated grilling plate to cook.

2Allow the meat to 'rest' for 1 min before slicing.

3 Arrange cooked sliced beef through the salad.

4Serve with dressing on the side.