Niki’s Thai beef salad

Instructions

1 To make salad, prepare vegetables: peel then slice cucumber in thin batons, peel carrots then peel with a julienne peeler or standard peeler to make thin ribbons, slice capsicums thinly, roughly chop spinach and halve or quarter cherry tomatoes. Place all vegetables in a large bowl with peanuts, mint and lime leaves.

2 Cook rice following packet directions. Meanwhile, to make dressing, combine dressing ingredients in a jug and stir together well. Set aside.

3 Heat a barbecue grill or grill pan to a high heat. Spray steak with oil and cook for 3 minutes each side or until done to your liking. Set meat aside on a plate to rest for 5 minutes then transfer to a board and slice in 2cm slices. Pour any meat juices
from plate into dressing.

4 Add dressing to salad and mix well to combine. Serve salad with steak on top and rice on the side. Garnish with extra lime leaves and chillies if preferred.