500 g rump,fillet or sirloin steak
1 teaspoon chopped garlic
1 tablespoon chopped coriander(cilantro) roots and stalks
1/4 teaspoon freshly ground black pepper, or 1 teaspoon green peppercorns
1 tablespoon palm sugar
2 teaspoons Golden Mountain sauce or Maggi Flavouring
1 tablespoon lime juice
2 teaspoons fish sauce (nuoc mam)
8 small purple shallots
3 or 4 red chillies
1 stem lemon grass
1 tender cucumber
1/4 cup fresh mint sprigs
The best flavour comes from barbecuing the steak over coals, but if this is not possible, grill under a pre heated griller or roast to medium rare. Allow to cool and cut in thin slices.
Pound or crush garlic with the coriander roots and stalks, pepper and palm sugar. Stir in Golden Mountain sauce, lime juice and fish sauce until smooth. Peel the shallots and slice very thinly. Seed and slice the chillies. Use only the white portion of the lemon grass and slice very thinly. Peel the cucumber, score with a fork and slice thinly.
Combine all the ingredients and toss lightly. If preferred, arrange on a platter, garnish with the mint and serve the dressing separately.