Thai Beef Salad

Ingredients

• 500 g sirloin or rump steak
• 3 pieces shallots, thinly sliced
• 200 g cherry tomatoes, halved
• 1 pieces cucumber, sliced
• 30 g fresh mint
• 30 g fresh coriander
• 2 tbsp glutinous rice
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 1 tbsp palm sugar
• 1 tsp dried chilli flakes

Steps

1. 1
   Toast the raw glutinous rice in a dry pan over medium heat, shaking constantly, until deep golden and nutty — about 8 minutes. Cool and grind to a coarse powder.
2. 2
   Season the steak heavily and sear it in a very hot pan, 3 minutes per side for medium-rare. Rest 10 minutes before slicing.
3. 3
   Whisk the fish sauce, lime juice, palm sugar and chilli flakes into a dressing. Taste: sour should lead.
4. 4
   Slice the rested steak thinly against the grain, catching any juices.
5. 5
   Toss the beef with the shallots, tomatoes, cucumber and herbs.
6. 6
   Add the dressing and toss again, then scatter over the toasted rice powder at the last second so it stays crunchy.