Thai beef salad

Method

1. Season beef. Heat oil in a pan over high; sear 3–4 minutes a side for medium-rare (depending on thickness). Rest 5–10 minutes; slice thinly.
2. Whisk dressing until sugar dissolves.
3. Toss leaves, sprouts, cucumber, tomato, onion and herbs. Add beef and dressing; toss gently. Serve straight away.

Tip: Rest the beef so juices stay in. Dressing should be salty-sour-sweet — adjust lime and sugar to taste.