Ingredients

• 1 tbsp jasmine rice
• uncooked
• 2 dried red chillies
• 500g/1lb 2oz thick fillet steak
• 2 tbsp sesame oil
• 75ml/2½fl oz kecap manis (Indonesian sweet soy sauce)
• 2 tsp sugar
• 4 tbsp lime juice
• 3 tbsp Thai fish sauce
• 1 small cucumber
• peeled
• de-seeded
• halved lengthways and cut into 1cm/0.5in slices
• 4 red shallots
• finely sliced
• 12 cherry tomatoes
• halved
• 2 red chillies
• finely sliced
• 1 handful fresh mint leaves
• 1 handful fresh coriander leaves
• 2 tbsp fresh basil leaves
• ripped
• 4 spring onions
• finely sliced

Directions

• Heat a dry frying pan
• add the rice and toast until golden but not burnt. Grind the rice in a clean coffee-grinder or pound to a powder and set aside.
• Reheat the frying pan and add the dried red chillies. Toast until they are smoky
• then grind or pound to a powder and set aside.
• Chargrill or pan-fry the beef for around 12 minutes
• until well marked outside and rare to medium-rare inside. Place in a bowl and leave to rest for 10 minutes. Meanwhile
• combine the sesame oil with the kecap manis and brush over the fillet. Marinate for two hours.
• Dissolve the sugar in the lime juice and fish sauce. Combine half a teaspoon of the ground dried chilli powder with half a teaspoon of the ground rice and set aside. Combine the cucumber
• shallots
• cherry tomatoes
• red chillies
• herbs and spring onions in a large bowl. Add the lime juice and fish sauce mixture and toss to combine.
• Slice the beef thinly. Toss the beef and ground rice mix through the salad with any cooking juices that have collected in the be bowl. Pile high on a large platter and serve with a salad of crunchy raw lettuce.