Thai Beef Salad with Rice and Crispy Noodles

Steps

1. Cook rice Combine rice, 2¼ cups water and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, 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. Prep beef Pat beef dry, then toss in a medium bowl with ¼ of the Thai dressing and season. Set aside to marinate for a few minutes.
3. Prep veggies Dice cucumber 2cm; peel carrot into ribbons; roughly chop snow peas; pull apart lettuce leaves. Add all to a large bowl.
4. Cook beef Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook beef on BBQ. Set aside, covered, to rest for 3-4 minutes. Slice thinly against the grain.
5. Finish salad Just before serving, add sliced beef, any resting juices and ¼ of the Thai dressing to the large bowl of veggies. Toss to combine and season.
6. Serve rice topped with Thai beef salad, remaining Thai dressing, crispy noodles and coriander.