INGREDIENTS

• 1 spring onion

• 2 carrots

• 2 Lebanese cucumbers

• 300g red cabbage

• 1 garlic clove

• 1 bird's eye chilli

• 20ml sesame oil

• 40ml fish sauce

• 4 beef rump steaks

• 10g Balinese seasoning

• 40g roasted peanuts

• 2 tbs white vinegar

• 2 tsp honey

• 1 tbs neutral-flavoured oil

Allergens: Fish, Peanut, Sesame, Soy and Sulphites. May contain traces of other allergens.

METHOD

1. Prep ingredients

Thinly slice the spring onion on an angle. Shred the carrots using a julienne peeler or cut into thin matchsticks. Thinly slice the cucumbers. Very finely shred the cabbage with a sharp knife or mandoline.

2. Prep garlic and chilli

Finely chop the garlic, then using the flat side of the knife, mash to a paste. (Garlic used raw needs to be finely minced. Adding a little salt to the garlic on the chopping board helps.) Thinly slice the chilli, discarding the seeds if less heat is desired.

3. Make dressing

Put the garlic, chilli, sesame oil, half the fish sauce*, 2 tbs white vinegar and 2 tsp honey in a large bowl and whisk to combine (reduce the amount of chilli in the dressing for less of a chilli-kick).

4. Season steaks

Drizzle the steaks with 2 tbs oil and season with salt and pepper.

5. Cook steaks

Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Scatter with the Balinese seasoning and turn to coat both sides. Remove from the pan and rest for 3 mins.

6. Get ready to serve

Meanwhile, coarsely chop the peanuts. Add the spring onion, carrot, cucumber and cabbage to the dressing and toss well to coat. Slice the steaks (see cooking tip). Divide the salad and steak among bowls and drizzle the steak with any resting juices, if desired. Scatter with the peanuts to serve.