Fast Thai Beef Strip Salad with Rice

Ingredients

• Juice lime
• Rinse coriander and evenly halve bunch, set aside one ½ and finely chop the other
• Place lime juice, chopped coriander, sweet chilli sauce, fish sauce and sugar in a small bowl and mix to combine
• Cut cucumber into half-moons
• Finely slice cabbage
• Peel and thinly slice eschalot into rounds
• Halve cherry tomatoes
• Pick remaining coriander leaves from their stems
• Toss beef strips with oil and sprinkle with salt and pepper
• Add beef strips to pan in a single layer and cook for 2–3 minutes without stirring
• Toss beef strips to finish cooking and remove from heat
• Place dressing, cucumber, eschalot, cabbage, tomato and beef in a bowl with most of the coriander leaves (reserving some to serve), season with salt and mix to combine
• Heat microwavable rice according to packet instructions
• Divide salad between bowls and top with remaining coriander
• Serve rice on the side