• Slice red onion (see ingredients) and tomato into wedges. 
• Thinly slice cucumber into half-moons. 
• Pick mint leaves. 
• Remove centre veins from makrut lime leaves, then very finely chop.
• Zest lime to get a pinch and slice into wedges.

 
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!  

• In a medium bowl, combine lime zest, the cracked black pepper, beef strips, onion, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. 
• In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil. 
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!), until browned and cooked through, 1-2 minutes. Transfer to a large bowl. 
• To the bowl with beef, add tomato, cucumber, mint, fish sauce dressing and makrut lime leaves. 

TIP: Use as much or little fish sauce and rice vinegar mix as you’d like! 

• Wipe out pan and return to medium-high heat with a drizzle of olive oil.
• Cook ginger paste until fragrant, 1 minute.
• Add broccoli & cauliflower rice mix and cook until softened, 2-4 minutes. Season to taste with salt and pepper.  

• Divide broccoli-cauli rice and Thai lime beef salad between bowls. 
• Spoon over remaining dressing and sprinkle with a pinch of chilli flakes (if using). 
• Serve with remaining lime wedges. Enjoy!