Method

Place the rice into a saucepan and add enough water to me 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. Coat the steak and marinade for at least 10 mins.

Put the carrot and cucumber into a bowl, add a large pinch of salt, mix well and rest for 10 mins.
Rinse the vegetables under plenty of cold running water, then squeeze dry in handfuls.
Place in a bowl with the lettuce, spring onion and coriander.
Pour over the dressing mix.

Heat a wok or frying pan over high heat, then add 2 tablespoons of vegetable oil.
Drain the beef well, then add to the wok in batches, stir-frying for 2-3 mins until just starting to brown.
Add to the salad.
Mix the mayonnaise and chilli sauce together in a small bowl. 

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

Ingredients

250 grams Jasmine rice, rinsed

450 grams Rump steak, fat and sinew removed, sliced cm thick

2 tablespoons Vegetable oil

Salt and pepper

For the marinade:

30 ml Soy sauce

10 grams Sesame oil

6 grams White sugar 

5 grams Ginger, peeled and finely chopped

2 Cloves garlic, peeled and finely sliced

6 grams Roasted sesame seeds

For the salad:

100 grams Carrots, ribboned with a peeler

1/4 Cucumber, peeled and thinly sliced

1 Cos lettuce, washed and roughly torn/ divided into separate leaves

1 Spring onion, cut off ends and discard any bad outer leaves, slice thinly

4 grams Coriander, roughly picked

For the dressing:

15 ml Rice wine vinegar

5 grams Fish sauce

6 grams White sugar

5 ml Sesame oil

For the chilli mayo:

60 ml Lesieur Mayonnaise

15 grams LKK Guilian style chilli sauce