1. Heat a large, non stick frying pan and cook the rice for a couple of minutes, stirring until the grains start to turn golden and begin to pop. Transfer to a pestle and mortar and grind to a coarse powder. 2. Arrange the salad on 4 serving plates. 3. In a large bowl, stir together the lime juice, fish sauce, caster sugar and chili powder, mixing until well blended. Stir in the shallots, garlic, mint, fresh chili and ground rice. 4. Heat the oil in a large pan and, when very hot, add the beef and stir fry for exactly 30 seconds until browned on the outside but still pink in the centre. Stir into the dressing bowl then, while still slightly warm, spoon over the salad. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
