Thai Style Chantenay & Beef Salad

Method

1. Gently steam the Chantenay carrots until just tender.
2. Smear the steaks in the masaman paste and set to one side.
3. Place the vegetable oil, fish sauce and light brown sugar in a bowl and whisk together to create a dressing.
4. Heat a frying pan until really hot, then brush the steaks with the olive oil and cook for 2 minutes on each side. Remove and place on a board to rest.
5. In a big salad bowl mix the rice, chillies and basil. Add the dressing and toss.
6. Slice the steaks finely and place on top of the rice mix.
7. Add the Chantenay carrots and toasted sesame seeds and stir. Serve with soy sauce and hot chilli sauce.

TIP: To reduce the fat content without losing any of the flavour, swap the beef for chicken or tofu, marinated in the curry paste overnight.