Shaking Beef Salad with Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat, cook for 15 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 2x7cm strips; mince garlic. In a small 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; dice tomato 1cm; finely slice lettuce; finely slice spring onion; slice cucumber in half lengthways, scoop seeds out with a teaspoon then thinly slice. Place all in a medium bowl. Combine all dressing ingredients together in a small bowl and set aside.
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, 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 onto a plate with salad. Top with beef strips and drizzle over any resting juices. Garnish with mint and peanuts.