250g Lebanese cucumbers, deseeded, thinly sliced on diagonal
240g carrots, cut into fine strips or grated
300g watercress sprigs
125g Thai Basil, leaves picked
80g mint, leaves picked
200g bean shoots, trimmed
150g bunch green onions, finely sliced
125g fried shallots
Prepare marinade by combining the soy sauce, lime juice, sugar, garlic, grated ginger and chili jam. Stir until sugar dissolves. Reserve ⅓ of the marinade for dressing. Place beef in a half gastronome, pour over remaining marinade, refrigerate for 1 hour for flavors to infuse.
Pre-heat oven to 75°C. Bring rump to room temperature. Place in oven and probe to internal doneness of 44°C. Remove from oven.
Heat a frying pan over high heat and sear rump on all sides. Cook to an internal doneness of 56°C for medium rare consistency. Allow to rest. Thinly slice rump.
Cook rice stick noodles according to instructions. Drain and rinse under running water. Place in a large bowl, add cucumber, carrots, watercress, half the basil and mint. Add reserved dressing, gently toss to coat. Divide beef mixture amongst bowls. Top with remaining basil, mint, bean shoots, green onions, fried shallots and or fried green rice.
Tip
Alternative: fry a rice paper sheet in oil and place salad ingredients inside.