Rare beef & mango salad

If rare beef isn’t your thing, use rump steak instead of topside, as it dries out if overcooked.

Easy/prepare ahead • ready in 1 hr • Serves 6-8

1tbsp sunflower oil

500g piece beef topside

3tbsp soy sauce

2 cucumbers

350g carrots, ribboned

500g prepared mango flesh

8 spring onions, finely sliced handful each mint and coriander leaves 2tbsp furikake seasoning or toasted sesame seeds sliced red chilli lime wedges, to serve for the dressing

2tbsp soy sauce

5tbsp toasted sesame oil zest and juice of 2 limes

1 garlic clove, crushed

1 thumb-sized piece ginger, grated 3tsp sugar 1 Heat the oven to 200C, gas 6. Heat a frying pan, add the oil and brown the beef all over. Transfer to a small roasting tin and roast for 40 mins. Leave to rest and cool down. Then thinly slice it and cut the slices in half. Toss in the soy sauce and set aside.

2 Peel the cucumbers, halve them then use a ribbon peeler to peel into long strips. Put into a bowl with the carrots. Cut the mango into slices. add to the carrots with the spring onions. mix all the dressing ingredients together and toss into the carrot mixture.

3 add the beef. arrange on serving plates. Scatter over the leaves, furikake and chilli. Serve with extra lime wedges. Per serving: 316-237 calories, 14-11g fat (2.5-2g saturated), 22-1g carbohydrate

This is a really punchy, Asianinspired salad with tender beef