SUMMER SHINDIG

• 500g rump steak
• 2 teaspoons vegetable oil
• ⅓ cup lime juice
• ¼ cup fish sauce
• 2 tablespoons caster sugar
• 2 cloves garlic, finely chopped
• 10cm stick fresh lemongrass, finely chopped
• 1 fresh long red chilli, seeded, finely chopped
• 1 medium carrot
• 1 small red onion, sliced thinly
• 1 Lebanese cucumber, cut into matchsticks
• 1 cup loosely packed fresh Thai basil leaves
• 1 cup loosely packed fresh mint leaves
• 1 cup loosely packed fresh Vietnamese mint leaves
• ½ cup roasted peanuts, coarsely chopped
• 2 tablespoons fried shallots

1 Cut beef in half lengthways. Heat oil in a large frying pan or barbecue plate over high heat; cook beef 7 minutes or until browned well all over and cooked as desired. Remove from pan. Cover; rest 10 minutes. Slice beef thinly.

Combine juice, fish sauce and sugar in a large bowl until sugar dissolves. Stir in garlic, lemongrass and chilli; add sliced beef, then toss to coat. Cover;