Thai Beef Salad

• 1 sirloin steak (roughly 225g)
• 1 tsp sesame oil
• 1 finely sliced small knob of ginger
• 1 red chilli, finely sliced
• 4 little gem lettuce hearts- leaves separated
• 50g radishes, thinly sliced
• 1/2 cucumber, dessed and thinly sliced
• 2x Spring onions, thinly sliced Handful of fresh coriander leaves, mint and thai basil

Dressing

• 3 garlic cloves, finely chopped
• 1 large chilli, finely chopped
• 2-3 tablespoons of fish sauce
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon palm sugar

To make the roasted rice, preheat the oven to 200°C

Spread the rice on a small baking tray and roast for 10–15 minutes, or until golden brown. Shake the tray every few minutes so the rice colours evenly. Tip into a bowl and allow the rice to cool completely

Transfer to a mortar with the salt and grind to a very fine powder (or use a spice grinder). The finer the powder, the better. Sieve through a fine strainer and store in a sealed container in a dry place

Pan fry the steak until medium rare. Leave to rest for 5 minutes

Mix together the dipping sauce, ginger, chillies and sesame oil and set aside

Arrange the lettuce leaves, radishes and cucumber on a large serving platter

Thinly slice the beef and place on the salad. Drizzle over the dressing, scatter with spring onions and herbs and serve garnished with the roasted rice