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. While rice cooks, pat beef dry with paper towels and slice widthways into 2cm-thick strips and mince garlic. In a medium bowl, combine garlic and beef with all remaining shaking beef ingredients and stir to coat well. Season with pepper and set aside to marinate.
3. Prepare salad; cut tomatoes into 1cm wedges; thinly slice red onion (if using) and lettuce; grate carrot or peel into long, thin ribbons. Place all into a large bowl. 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 fry-pan or wok on high heat. Add a drizzle of oil and heat until pan/wok is hot. While waiting for pan to heat, toss salad and dressing together.
5. 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.
6. To serve, place ¾ cup cooked brown rice per person onto each plate. Place salad on a large platter, top with shaking beef and drizzle over any resting juices. Garnish with mint and peanuts.