This was pure improvisation to use up the few bits and pieces we still had lying around as the afternoon wound down.  You could marinade the beef in whatever spices or sauces you preferred to vary the end result, but it’s always a great way to turn a little left over beef or chicken into a really tasty dish.

 300g beef topside or similar cut, sliced thinly

Marinade -

Juice of 1 lime

½ tbsp kecap manis (Indonesian sweet soy sauce)

1 tbsp Voodoo Moon’s JADE DRAGON green chilli and coriander jam

Pinch sea salt

Salad -

1 bunch gourmet lettuce

2 tomatoes, halved and sliced

1 smallish cucumber, halved and sliced

1 mango, skinned, seeded and sliced

Several tbsp macadamias or peanuts

2 tbs coriander leaves

Dressing

Juice of 2 limes

Drizzle of macadamia nut oil

Pinch sea salt

Marinade the beef in marinade ingredients preferably for at least 2 hours or overnight.  Toss the salad and dressing ingredients together. 

Cook the beef on the hot barbecue plate to your preferred degree, then mix through the salad, with the cooking juices if possible.  Toss the salad well and serve, garnished with sprigs of fresh coriander