Fragrant, fresh and utterly delicious, this Thai beef salad is quick and easy to make and will soon become your warm weather favourite.

Thai beef salad

•  2 large rump steaks, at room temperature
• 1 clove garlic, crushed
• 1 tablespoon vegetable oil, for frying

for the salad

• 4 cups salad greens/baby spinach
• 1 cup chopped coriander
• 2 cups chopped Thai basil (regular basil will also do)
• 1 cup chopped mint
• 2 long red chilies, finely sliced
• 2 Lebanese cucumbers, roughly chopped
• 1 tablespoon sesame seeds, toasted
• ½ red onion, finely sliced

for the dressing

• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar/palm sugar
• 1 tablespoon sweet chilli sauce
• 1 teaspoon soy sauce

In a heavy frying pan on a high heat, add the vegetable oil, and cook the steaks on both sides to your liking. In the last 30 seconds of cooking, Rub the steaks on both sides with the crushed garlic and cook until fragrant. Remove from pan and allow to rest, then slice thinly. Combine the salad greens, cucumber, chilli, coriander, basil, mint and onion in a large serving dish, arrange the beef strips over the top and sprinkle with the toasted sesame seeds. Combine the ingredients for the dressing in a small bowl and whisk until well combined. Drizzle the dressing over the top and serve immediately. Serves 4.