Thai Beef Salad with Rice and Crispy Noodles

Steps

1. a full kettle to the boil. Preheat BBQ grill or hot plate to medium (if using)
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Pat beef dry with paper towels, toss in a medium bowl with ¼ of the pottle of Thai dressing and season with salt and pepper. Set aside to marinate for a few minutes.
4. Dice cucumber 2cm; peel carrot, then peel into long, thin ribbons, stopping when you reach the core (discard core and outer peel); roughly chop snow peas. Add all to a large bowl along with cos lettuce and set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered with foil, to rest for a few minutes before slicing thinly against the grain.
6. When you are ready to serve, add sliced beef, any resting juices and ¼ of the pottle of Thai dressing to the salad bowl and toss to combine. Season to taste with salt and pepper.
7. Spoon ¾ cup cooked rice onto each plate and top with Thai beef salad. Drizzle over remaining Thai dressing and sprinkle crispy noodles on top