Thai Beef Salad with Crispy Noodles and Jasmine Rice

Steps

1. Preheat BBQ grill to high (if using). Combine rice, water and a pinch of salt in a small 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a large bowl, whisk together all Thai dressing ingredients and set aside.
3. Pat beef dry with paper towels and season. When rice is steaming, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, for 5 minutes to rest.
4. While beef cooks, thinly slice capsicum, lettuce, red onion and cucumber and grate carrot.
5. Once beef has rested, slice thinly against the grain. Add beef and all remaining beef salad ingredients to bowl with dressing. Toss to combine and season to taste.
6. To serve, place ¾ cup jasmine rice onto plates and top with plenty of Thai beef salad and a small handfull of crispy noodles.