THAI BEEF SALAD

500 g beef rump steak
1/4 cup lime juice
2 tablespoons shredded fresh mint leaves
150 g spinach leaves
2 Lebanese cucumbers, seeded, sliced
1 tablespoon white wine vinegar
2 tablespoons fish sauce
1 tablespoon brown sugar

Combine beef with juice and mint in medium bowl, cover; refrigerate at least 3 hours or until required.

Heat oiled large pan; cook beef until browned both sides and cooked as desired. Cover beef, rest 5 minutes; cut into thin slices. Combine beef with spinach and cucumber in large bowl. Gently toss combined vinegar, sauce and sugar through beef salad.

Serves 4.