Shaking Beef Salad with Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 25 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Prepare shaking beef; pat beef dry with paper towels and slice into 2cmx7cm strips; mince garlic. In a medium bowl, combine garlic with all remaining shaking beef ingredients then add beef and stir to coat well. Season with pepper and set aside to marinate.
3. Prepare salad; cut tomatoes into thin wedges; finely slice red onion. Place into a large bowl with mesclun. Combine all remaining ingredients in a small bowl and set aside (this is your salad dressing).
4. When rice has 5 minutes steam time remaining, heat a medium, non-stick, fry-pan or wok on high heat. Add a drizzle of oil and heat until pan/wok is just smoking. Cook beef, in two batches, for 30–60 seconds until beef is cooked medium-rare and slightly charred. Shaking pan constantly helps to cook beef quickly. Remove beef from pan and set aside to rest while you serve the meal.
5. Toss salad and dressing together just before serving.
6. Serve ¾ cup cooked rice per person onto each plate. Place salad on a large platter, top with beef strips and drizzle over any resting juices. Garnish with mint and peanuts.