Name: Thai beef salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Ingredients: 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half; 1 rump steak (200-250g); 2 tsp groundnut oil or sunflower oil; 100g beansprouts; small pack coriander leaves picked; 1 garlic clove crushed; 1 tbsp fish sauce; 1 tbsp soft brown sugar; 1/2 lime zested and juiced; 1 red chilli finely chopped (deseeded if you like)

1 cucumber
and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
1 rump steak
(200-250g)
2 tsp groundnut oil
or sunflower oil
100g beansprouts
small pack coriander
leaves picked

For the dressing

1 garlic clove
crushed
1 tbsp fish sauce
1 tbsp soft brown sugar
1/2 lime
zested and juiced
1 red chilli
finely chopped (deseeded if you like)

Method

step 1
Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.
step 2
Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.
step 3
To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.