Seared Beef Salad with Ponzu and Rice

Steps

1. Preheat BBQ grill to high (if using). Combine rice, water and a pinch of salt in a 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, pat beef dry and place in a shallow bowl with soy sauce, vinegar, fish sauce, sweet chilli sauce and olive oil. Toss well to coat and set aside for at least 10 minutes to marinate.
3. When rice is steaming, heat a drizzle of oil in a large fry-pan on medium heat and cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your likeness. Set aside, covered, for 5 minutes before slicing thinly against the grain.
4. Cut cucumber in half lengthways and slice thinly on an angle. Thinly slice capsicum and radishes. Place all in a large bowl with mesclun and set aside. Just before serving, toss through sliced beef, any resting juices and first measure ponzu. Season to taste.
5. To serve, place ¾ cup rice onto each plate and pile with seared beef salad. Drizzle with remaining ponzu.