Broiled Beef Salad


serves 4

  • 1-3/4 oz / 50 g dried oyster mushrooms
  • 1 lb 5 oz / 600 g rump steak
  • 1 red bell pepper, seeded and thinly sliced
  • scant 1/3 cup roasted cashew nuts
  • red and green lettuce leaves
  • fresh mint leaves, to garnish


  • 2 tbsp. sesame oil
  • 2 tbsp. Thai fish sauce
  • 2 tbsp. sweet sherry
  • 2 tbsp. oyster sauce
  • 1 tbsp. lime juice
  • 1 fresh red chili, seeded and finely chopped

( Baking Conversion Chart )


Put the mushrooms in a heatproof bowl, cover with boiling water, and let stand for 20 minutes. Drain, then cut into slices.

Preheat the broiler to a medium or heat a riged grill pan. To make the dressing, place all the ingredients in a bowl and whisk to combine.

Cook the steak under the preheated grill or on the hot grill pan, turning once, for 5 minutes, or until browned on both sides but still rare in the center. Cook the steak longer if desired.

Slice the steak into thin strips and place in a bowl with the mushrooms, bell pepper, and nuts. Add the dressing and toss together.

Arrange the lettuce on a large serving platter and place the beef mixture on top. Garnish with mint leaves. Serve at room temperature.

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