Thai Beef Salad

Place the Jasmine rice in a sieve under running water until the water runs clear. Transfer to a medium saucepan with the water and bring to the boil over a medium-high heat. Cover and simmer for 10-12 minutes until the water has absorbed and the rice is tender.

Meanwhile, combine the salt-reduced soy sauce, fish sauce, vegetable oil, and long chilli in a small bowl. Place the beef rump steaks in a separate bowl or shallow dish and cover in half the soy sauce mixture (the reserved half will later become your salad dressing).

Heat a medium frying pan over a medium-high heat. Add the steaks (drain any excess marinade) and cook for 3 minutes on each side for medium rare or until cooked to your liking. Baste the steaks a couple of times with any excess beef marinade (cooking times may vary depending on the thickness of your steaks). Transfer to a plate and cover with foil. Set aside, to rest for 5 minutes.

While steaks are resting, combine the tomato, cucumber, red onion and mint in a large bowl. Add the lemon zest and juice, brown sugar and warm water to the reserved soy sauce mixture and pour over the salad. Toss to coat well.