Thai beef salad with cucumber, mint and lime

Ingredients

For 1 serving

• Strip steak130 g
• Cucumber120 g
• Cherry tomatoes100 g
• Red onion40 g
• Mint5 g
• Cilantro5 g
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Chili pepper0.5
• Jasmine rice55 g
• Saltto taste

Contains: fish,

In season: May – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile heat a griddle or cast-iron pan over high heat until very hot, pat the beef sirloin dry and cook for 3 minutes per side, until well marked outside and pink inside. Rest it for 5 minutes so the juices stay in when you slice.
3. In a bowl mix the lime juice, fish sauce, brown sugar and chopped chilli until the sugar dissolves.
4. Wash the cucumber and cut into half-moons, halve the cherry tomatoes, thinly slice the red onion and pick the mint and fresh coriander leaves.
5. Slice the beef thinly, add it still warm to the vegetables and herbs, dress with the sauce and serve with the rice.