Thai Beef and Rice Salad With Mint

I found this recipe on the back of a packet of 90 second microwave rice. I love the balance of flavours, although I found that sometimes the fish sauce can be overpowering and I have reduced the amount to 1tbs. Another time it was fine, so it may be best to adjust to your taste.

• Ready In: 23 mins
• Serves: 2

Ingredients

• 250  g cooked rice
• 1  tablespoon  vegetable oil
• 240  g beef (rump steak)
• 1⁄2 medium cucumber, cut in half and sliced
• 1⁄2 red onion, sliced
• 10  cherry tomatoes, cut in halves (approx 1/2 a punnet)
• 1⁄2 bunch of fresh mint, roughly chopped

• Dressing

• 1 1⁄2 tablespoons fish sauce
• 1  tablespoon soy sauce
• 3  teaspoons lime juice
• 1  tablespoon brown sugar
• 1⁄2 red chile, seeded and diced

Directions

1. Heat oil in a frypan and cook beef over a medium high heat until cooked to your liking. Remove from the pan and set aside to cool.
2. Mix all dressing ingedients together, stirring to dissolve the sugar.
3. In a bowl, combine all other ingredients. Slice the beef thinly and add to the salad along with the cooked rice.