Method

Place the rice into a saucepan and add enough water to reach 1cm above the level of the rice. Bring to a boil, reduce the heat then cover.

Cook for 25 mins without uncovering then allow to stand for 5 mins. Uncover and gently fluff up the rice, re-cover and reserve.

Meanwhile, mix the marinade ingredients in a medium sized bowl. Add steak and mix well to coat. Leave to marinade of 10 mins.

Put the carrot and cucumber into a bowl, add large pinch of salt, mix well and rest for 10 minutes. Rinse the vegetables under plenty of running water, then squeeze dry in handfuls.

Place the rinsed vegetables in a bowl with the lettuce, spring onion and coriander. Pour over the dressing mix and toss to combine. Reserve.

Heat a wok or frying pan over high heat, then add 2 tablespoons of vegetable oil. Drain beef from the marinade then add to the wok in batches, stir frying for 2 - 3 mins until just starting to brown. Add to the salad.

Mix the chilli mayo well. Serve the salad on top of the rice topped with a dollop of the chilli mayo and a sprinkle of toasted sesame seeds.

Ingredients

250 g Jasmine rice rinsed well and drained

500 g Rump Steak sinew and fat removed. Sliced 1cm thick.

2 tablespoons vegetable oil

for the marinade:

1 Liquid Mix contains soy sauce, sesame oil and caster sugar

5 grams Ginger peeled and finely chopped

2 cloves Garlic peeled and finely chopped

6 g Toasted Sesame seeds sprinkle reserved for serving

for the salad:

100 g Carrot ribboned with a peeler

.5 Cucumber peeled and thinly sliced

Salt

1 Cos lettuce washed, leaves roughly torn

1 stalk Spring Onion trimmed, thinly sliced

4 g Coriander leaves picked

1 Dressing Mix contains rice wine vinegar, fish sauce, sesame oil and caster sugar

to serve:

1 Chilli Mayo Mix contains mayonnaise and gochujang