Thai Rump Steak Salad


1 Pack True Born Rump Steak (200g approx.)
Chopped lettuce
Thinly sliced cucumber
200g cherry tomatoes
Thinly sliced red onion
Coconut amino acid sauce (or soy sauce)
Fish sauce
Maple Syrup
Coriander leaves, mint and basil to taste
Garlic powder, ginger and pepper to taste


  1. Brown the steak on both sides in a frying pan, season with salt and pepper. Cut into thin strips and set aside.
  2. Prepare a salad base with the lettuce, red onion, cherry tomatoes and cucumber.
  3. Make the sauce in a bowl by mixing the coconut amino acid sauce, fish sauce, maple syrup, herbs and spices to taste.
  4. Pour the dressing over the salad base, add the strips of meat and fold in.