- 1 tbsp jasmine rice, uncooked
- 2 dried red chillies
- 500g/1lb 2oz thick fillet steak
- 2 tbsp sesame oil
- 75ml/2½fl oz kecap manis (Indonesian sweet soy sauce)
- 2 tsp sugar
- 4 tbsp lime juice
- 3 tbsp Thai fish sauce
- 1 small cucumber, peeled, de-seeded, halved lengthways and cut into 1cm/0.5in slices
- 4 red shallots, finely sliced
- 12 cherry tomatoes, halved
- 2 red chillies, finely sliced
- 1 handful fresh mint leaves
- 1 handful fresh coriander leaves
- 2 tbsp fresh basil leaves, ripped
- 4 spring onions, finely sliced
- Heat a dry frying pan, add the rice and toast until golden but not burnt. Grind the rice in a clean coffee-grinder or pound to a powder and set aside.
- Reheat the frying pan and add the dried red chillies. Toast until they are smoky, then grind or pound to a powder and set aside.
- Chargrill or pan-fry the beef for around 12 minutes, until well marked outside and rare to medium-rare inside. Place in a bowl and leave to rest for 10 minutes. Meanwhile, combine the sesame oil with the kecap manis and brush over the fillet. Marinate for two hours.
- Dissolve the sugar in the lime juice and fish sauce. Combine half a teaspoon of the ground dried chilli powder with half a teaspoon of the ground rice and set aside. Combine the cucumber, shallots, cherry tomatoes, red chillies, herbs and spring onions in a large bowl. Add the lime juice and fish sauce mixture and toss to combine.
- Slice the beef thinly. Toss the beef and ground rice mix through the salad with any cooking juices that have collected in the be bowl. Pile high on a large platter and serve with a salad of crunchy raw lettuce.