10-Min Asian Beef Salad With Crispy Onions

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat

Meanwhile, rip the little gem leaves into rough, bite-sized pieces and add them to a large bowl

Microwave the steamed brown basmati rice according to packet instructions

Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!

Once your pan is very hot, add the beef strips with a pinch of salt and the chilli flakes (Can't handle the heat? Go easy!)

Cook for 1 min exactly, turning once halfway and making sure you don’t overcook them

Once done, transfer the beef strips to a plate to rest

Combine the fish sauce, soy sauce, hoisin sauce and rice vinegar with 1 tbsp [2 tbsp] vegetable oil in a small bowl – this is your dressing

Slice the cucumber in half lengthways and slice finely

Add the cucumber, heated rice and dressing to the bowl with the lettuce and give everything a good mix up

Pick the mint leaves from their stalks