Beef and Salad Wraps with Ginger and Chilli Dressing
You could also use pork fillet or chicken thighs instead of the steak and try vermicelli noodles instead of rice.
Dressing: Place all the ingredients, except the lime juice and carrot, in a saucepan and bring to the boil. Simmer for 5 minutes then set aside to cool for 5 minutes. Add the lime juice and carrot.
Beef: Rub the steaks with the oil and season. Cook on a hot ridged grill or sauté pan for 2–3 minutes each side or until done to your liking. Transfer to a plate and rest for 5 minutes. Slice thinly and toss with the meat juices.
To serve: Chop the cashew nuts and coriander together and toss half through the sliced beef. Put the remaining mixture into a small bowl.arrange the lettuce, cucumber and carrots on plates and spoon the beef into the lettuce cups. Serve with the hot rice and the ginger dressing. Serves 4