A Fresh Start to the New Year

2 nights ago, Nath and I returned from X'mas in country Victoria following a gruelling 11 hour drive. We were exhausted and more than replete, our stomaches distended by enough seafood and pudding to kill a small child. Blame our lack of self-control. It had been delightful, mesmerizing even, to gorge on oysters, lobsters, prawns, plum pudding and simultaneously gaze upon the wide swatches of countryside, yes indeed, to gawk at the kangaroos and rabbits bounding freely alongside the dreamy-eyed, cud-chewing cattle.

I'm certain all you readers will have had your personal version of X'mas gluttony, that you are nodding your head as you read this, and pinching the newly-formed muffin top spilling over jeans that had only recently fit less snugly.

So what to do when you fear you might be starting off the New Year as the fattest man or woman on the planet? Try this very simple Thai Beef Salad. So easy on the palate yet kind on the waistline, even the grazing cattle on Nath's uncle's farm would approve.

Easy Thai Beef Salad

serves 2

500gm rump steak

100gm mung bean noodles

1/2 cucumber, cut in chunks

2 ripe tomatoes, cut in quarters

1/4 red onion, thinly sliced

large handful of mint, basil and coriander (torn)

1 chilli, seeds removed, sliced

1 lemongrass, white part only, sliced thinly (optional)

Dressing:

4 tblspn fish sauce

4 tblspn lemon juice

2 tblspsn grated palm sugar

Directions:

Season steak with salt and pepper. Cook until medium rare (or slightly rarer) on a hot griddle or frypan. Set aside and allow to rest. Boil water and pour over mung bean noodles. When noodles are soft, drain, then add salad ingredients. Slice beef and add to salad, then toss with dressing. Serve immediately.