200g lean beef rump steak, trimmed of fat
Freshly ground black pepper, to season
50g (2 cups) mixed salad leaves
1 red capsicum, thinly sliced
8 cherry tomatoes, quartered
1 Lebanese cucumber, peeled into ribbons using a vegetable peeler
½ cup fresh coriander leaves
1⁄3 cup fresh mint leaves
125g (½ packet) SunRice Basmati Steamed Rice, heated following pack instructions
1 Tbsp sweet chilli sauce or gluten-free sweet chilli sauce
Freshly squeezed juice of ½ lime
½ tsp olive oil
½ tsp fish sauce
Preheat a chargrill pan or barbecue grill on medium-high. Spray each side of beef with cooking spray. Season with pepper. Add beef to chargrill. Cook for 1½ minutes on each side for medium, or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes to rest.
Meanwhile, put salad leaves, capsicum, tomato, cucumber, coriander, mint and rice in a medium bowl. Toss to combine.
Put sweet chilli sauce, lime juice, oil and fish sauce in a small bowl. Using a fork, whisk to combine.
Slice beef diagonally across the grain. Add to salad. Drizzle over dressing and toss to combine. Serve.
Nutrition Info PER SERVE 1174kJ, protein 24.9g, total fat 8g (sat. fat 2.8g), carbs 25.7g, fibre 4.4g, sodium 338mg. Carb exchanges 1 2⁄3. GI estimate medium. Gluten-free option.