Thai Beef Salad & Rice

Ingredients
Salad
200g Lean Beef - try choose beef with less visible fat and trim before cooking
Olive Oil to cook
1 bunch of mint - pick leaves
1 bunch of coriander - pick leaves
1 red onion - thinly sliced, you may wish to use less if you do not like onion
2 Lebanese cucumbers - Juliette style
200g or 1 punnet of cherry tomatoes - quartered
60g of Mixed Leaf salad - can purchase prewashed mix from supermarket.
1 long red chilli, deseeded and finely chopped. Can add less to reduce spice or put to side when serving.
1/3 cup crushed peanuts (can get whole and crush yourself)
1 tbsp keffir lime leaves - middle vein removed. (Find this in Asian section of supermarket, in jar)

To serve
Cup of rice - basmati or brown rice, if needing to hit your carbohydrate intake.

Dressing
1 tbsp palm sugar crushed or caster if you do not have palm
2 tablespoons lime juice (1-2 limes and 1 to serve with meal)
2 tbsp fish sauce
2 tsp soy sauce (can choose Gluten Free soy sauce if Coeliac)
1 tsp sesame oil
3 garlic cloves crushed
Ginger fresh or paste - 2 tspns

Method:
1. Cut off all visible fat off the meat.
2. In a separate bowl, mix all items for the dressing.
3. Pour half the dressing over the meat and allow to marinade for ideally 2-hours glad wrapped in the fridge. If in a rush, just marinade until you have the salad ready.
4. Bowl 2 cups of water in a pot. Once boiling add 1 cup of rice.
5. Whilst meat is marinating, pop the tomatoes, cucumber, mint, coriander, mixed leaf salad, spanish onion and chilli in the salad bowl with the dressing. Sprinkle the peanuts on top. Set aside.
6. When the rice is cooked, strain.
7. Turn the stove on, and drizzle some olive oil in a pan. Grill the meat on either side 2-3 minutes. If able grill the meat on a bbq for a smokier flavour.
8. Once the meat is cooked to your preferred level, leave to rest for a few minutes.
9. Thinly slice the meat.
10. To serve, place 1 cup of rice on the side, then add 1/4-1/2 the salad on a plate and then 100g of the cooked meat on top. Serve with a few wedges of lime and chilli to the side if you did not add to the salad already.