Shaking Beef Salad with Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prepare shaking beef. Pat beef dry with paper towels and slice into strips, 2cm x 7cm. Mince garlic and place in a medium bowl with all remaining shaking beef ingredients (including beef) and stir to coat well. Season with pepper and set aside to marinate.
3. Cut tomatoes into thin wedges and cut carrot into thin matchsticks (or grate). Place in a large bowl with mesclun. Whisk all dressing ingredients in a small bowl and set aside.
4. When rice has 5 minutes steam time remaining, heat a drizzle of oil in a large fry-pan or wok on high heat until just smoking. Cook beef, in two batches, for about 30-60 seconds, until beef is cooked medium-rare and slightly charred. Shaking the pan constantly helps to cook the beef quickly.
5. Just before serving, add dressing to bowl with veggies and toss to combine. Season to taste with salt and pepper.
6. place salad on a large platter, top with shaking beef and drizzle over any resting juices. Garnish with mint and chopped peanuts. Serve brown rice on the side.