Thai Beef Salad

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

Place the ginger, garlic and long red chilli (use suggested amount) into a small bowl. Return the 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, garlic and long red chilli. The hot oil will bubble up and ‘cook’ the garlic, ginger and chilli. Add the a pinch of lime zest and the lime juice, the fish sauce, soy sauce, brown sugar and 1 tsp (for 2 people) / 2 tsp (for 4 people) olive oil. Mix well and set aside.

Season the beef rump with salt and pepper on both sides. Heat a drizzle of olive oil in a 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.

Meanwhile, slice the carrot (unpeeled) into 3 mm matchsticks or grate if you’d prefer. Finely slice the cucumber into half-moons. Pick and finely slice 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 just before serving to stop the leaves going soggy.