Place the rice into a saucepan and add enough water to reach 1cm above the level of the rice. Bring to a boil, reduce the heat then cover.
Cook for 25 mins without uncovering then allow to stand for 5 mins. Uncover and gently fluff up the rice, re-cover and reserve.
Meanwhile, mix the marinade ingredients in a medium sized bowl. Add steak and mix well to coat. Leave to marinade of 10 mins.
Put the carrot and cucumber into a bowl, add large pinch of salt, mix well and rest for 10 minutes. Rinse the vegetables under plenty of running water, then squeeze dry in handfuls.
Place the rinsed vegetables in a bowl with the lettuce, spring onion and coriander. Pour over the dressing mix and toss to combine. Reserve.
Heat a wok or frying pan over high heat, then add 2 tablespoons of vegetable oil. Drain beef from the marinade then add to the wok in batches, stir frying for 2 - 3 mins until just starting to brown. Add to the salad.
Mix the chilli mayo well. Serve the salad on top of the rice topped with a dollop of the chilli mayo and a sprinkle of toasted sesame seeds.
250 g Jasmine rice rinsed well and drained
500 g Rump Steak sinew and fat removed. Sliced 1cm thick.
2 tablespoons vegetable oil
for the marinade:
1 Liquid Mix contains soy sauce, sesame oil and caster sugar
5 grams Ginger peeled and finely chopped
2 cloves Garlic peeled and finely chopped
6 g Toasted Sesame seeds sprinkle reserved for serving
for the salad:
100 g Carrot ribboned with a peeler
.5 Cucumber peeled and thinly sliced
1 Cos lettuce washed, leaves roughly torn
1 stalk Spring Onion trimmed, thinly sliced
4 g Coriander leaves picked
1 Dressing Mix contains rice wine vinegar, fish sauce, sesame oil and caster sugar
1 Chilli Mayo Mix contains mayonnaise and gochujang