600g piece beef rump steak
2 teaspoons sesame oil
80ml kecap manis
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh corrinader leaves
1/2 cup loosely packed fresh Thai basil leaves
6 green onions sliced thinly
5 shallots sliced thinly
250g cherry tomatoes halved
1 telegraph cucumber, seeded, sliced thinly
10 kaffir lime leaves, shredded finely
Place beef in shallow dish, brush all over with combined oile and kecap manis. Cover; refrigerate 30 minutes. Meanwhile combine herbs, shallot, onion, tomato and cucumber in large bowl, toss gently.
Combine ingrediants for sweet and sour dressing in screw top jar, shake well.
Sweet and Sour Dressing
1/2 cup lime juice
1/4 cup fish sauce
2 teaspoons white sugar
2 fresh small red Thai chillies, sliced thinly
Cook beef on heated oiled grill plate until browned lightly and cooked as desired. Cover beef, stand 10 minutes then slice thinly.
Place beef, lime leaves and mesclun in large bowl with herb mixture. Add sweet and sour dressing; toss gently to combine.