Thai Beef Salad with Coconut Dressing

Steps

1. Cook rice Place all rice ingredients in a pot with a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for a further 10 minutes. Do not lift lid during cooking.
2. Prep beef and veggies Pat beef dry, season and toss with beef spices and a drizzle of oil. Season and set aside. Thinly slice onion; peel carrots and courgette into ribbons; dice cucumber 1cm.
3. Cook beef and onion Heat a drizzle of oil in a fry-pan on high heat. Cook beef for about 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside to rest, return pan to medium heat and cook onion with a pinch of salt for about 3 minutes, until softened.
4. Finish beef Thinly slice beef against the grain and return to pan along with any resting juices. Toss with onions.
5. Prep salad Place carrots, courgette and cucumber in a bowl and toss with 2 Tbsp dressing. Season to taste with fish sauce.
6. Serve rice topped with beef, salad and remaining dressing