Thai beef salad with mint, cucumber and jasmine rice

Ingredients

For 1 serving

• Beef rump steak130 g
• Jasmine rice55 g
• Cucumber120 g
• Cherry tomatoes80 g
• Red onion20 g
• Mint5 g
• Cilantro4 g
• Fish sauce10 ml
• Lime juice2 tablespoons
• Chili pepper1
• Peanut oil5 g

Contains: nuts, fish,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes, until the water is absorbed; leave it to rest, covered.
2. Meanwhile heat the groundnut oil in a cast-iron pan over high heat until smoking hot, pat the beef dry and sear it for 2–3 minutes per side, until well browned outside and pink inside.
3. Rest it on a board for 5 minutes, then slice it thinly against the grain.
4. Mix the fish sauce with the lime juice and finely chopped chilli. Wash the cucumber and cut it into half-moons, halve the cherry tomatoes, slice the red onion very thinly and pick the mint and coriander leaves.
5. Toss the beef, vegetables and herbs with the dressing and serve with the rice.