- SunRice Jasmine Rice
- 480 g beef (rump steak)
- 1 tbsp vegetable oil
- 1 cucumber, cut into half and sliced
- 1 red onion, sliced
- 1 punnet cherry tomatoes
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- juice of 1 lime
- 1 tsp sesame oil
- ¼ deseeded sliced red chilli
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a fry pan and fry beef until cooked to your liking, take out of the pan and leave aside to cool and slice thinly.
Mix together all dressing ingredients.
In a bowl combine all other ingredients and add cooled beef.
Pour the dressing over and toss together.
Cook rice according to instructions on the pack.
Tip: For more heat increase amount of chilli.
Variations: You could use flaked salmon instead of beef.