Warm Thai Beef Salad

Heat a medium frying pan over a medium-high heat. Add the crushed peanuts and toast, stirring regularly, for 2-3 minutes or until golden. Remove from the pan and set aside.

Return the medium frying pan to a high heat and add the sesame oil. Heat for 30 seconds or until smoking, then pour into the small bowl with the ginger and garlic. TIP: The hot oil will bubble up and ‘cook’ the garlic, ginger and chilli. Add a pinch of lime zest and the lime juice, the fish sauce, soy sauce, brown sugar and olive oil (1 tsp for 2 people / 2 tsp for 4 people). Mix well and set aside.

Season the beef rump with salt and pepper on both sides. Heat a drizzle of olive oil in the same medium frying pan over a high heat. Add the beef steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice. TIP: Cooking times will vary depending on the thickness of your steak.

While the steak is cooking, slice the carrot (unpeeled) into 3 mm matchsticks, or grate if you’d prefer. Finely slice the cucumber into half-moons. Pick and finely chop the mint leaves. Add the Asian mixed leaves, carrot, cucumber, mint and sliced steak to a large bowl. Pour over the dressing and toss to coat. TIP: Toss your salad with the dressing just before serving to prevent soggy leaves.