• See ‘Top Steak Tips!’ (below left).
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook ginger
lemongrass paste, stirring until fragrant, 1 minute.
• Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of 
water, then simmer until slightly thickened, 2-3 minutes.
• Transfer to a bowl and allow to cool slightly.

• Season beefrump with salt and pepper.
• Wash and dry frying pan and return to medium-high heat with a drizzle of
olive oil.
• When oil is hot, cook beef, for 3-4 minutes each side for medium-rare, or until 
cooked to your liking. Transfer to a plate to rest. 

• While beef is cooking, slice cucumber into half-moons. 
• Pick and thinly slice mint leaves. 
• In a large bowl, combine cucumber, slaw mix, mixed salad leaves, the soy sauce 
(for the slaw) and a drizzle of vinegar and olive oil. Season to taste.
• Transfer to serving bowls. 

• Slice beef.
• Divide slaw and seared beef between plates.
• Spoon over coconut ginger lemongrass sauce to serve. Enjoy!