Easy Thai beef salad

• rump steak↗300g g

  trimmed of fat

• groundnut oil2 tsp tsp
• juice 1 lime
• red chilli↗1

  deseeded and sliced (bird's-eye chillies work well)

• light brown soft sugar↗1 tbsp tbsp
• bag baby leaf salad↗85g g
• beansprouts140g g
• red grapes↗140g g

  halved

• steamed rice

  to serve (optional)

Step-by-step instructions

1. 1

   Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.

2. 2

   Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.

3. 3

   Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.