Make your salads sumptuous! Seared beef with chilli sauce and wild rice

Toss together something spectacular this summer with these delicious salads packed with flavour and crunch.

Serves 4      

For the chilli sauce

• 2tbsp chilli bean paste (from large supermarkets) or use sriracha sauce
• 1tbsp tomato purée 
• ½tsp sugar 
• 1tsp red wine vinegar 
• 1tsp toasted sesame oil 
• 1tsp soy sauce 

For the beef salad

• 200g (7oz) wild or basmati rice or 1 x pouch of ready-cooked rice
• 4tsp sesame oil 
• 50g (1¾oz) raw peanuts 
• 50g (1¾oz) sesame seeds 
• A pinch of sea salt 
• A pinch of chilli flakes 
• 2 thick beef steaks 
• 2 garlic cloves, chopped 
• 200g (7oz) green beans, trimmed and cut in half 
• 150g (5½oz) carrots, thinly sliced 
• 2 heads of bok choy, shredded 
• Fresh coriander, chopped 

In a bowl, mix the ingredients for the chilli sauce together.

Cook the rice or heat according to the packet and set aside to cool.

In a pan, heat 2tsp sesame oil and stir-fry the peanuts and sesame seeds for a few minutes, until golden. Add some sea salt and chilli flakes. Remove and set aside.

Slice the steak thinly across the grain. In the same pan, heat the rest of the oil and add the garlic. Cook for a minute. Add the steak and chilli sauce. Stir to coat and stir-fry for 2-3 minutes, until cooked to your liking. Scatter in the peanuts and sesame seeds. Remove to a plate.

In the pan add the beans, carrots and a splash of water. Stir-fry for 4-5 minutes, until just tender but with some bite. Stir in the rice, bok choy and coriander. Put on plates and top with the steak mixture.