To prepare the ingredients, finely chop the chilli (deseeded) and finely slice the red onion. Roughly chop the tomato and mint. Halve and slice the cucumber. Zest and juice the lemon.

Place the Jasmine rice in a sieve under running water until the water runs clear. Transfer to a medium saucepan with the water and bring to the boil over a medium-high heat. Cover and simmer for 10-12 minutes until the water has absorbed and the rice is tender.

Meanwhile, combine the salt-reduced soy sauce, fish sauce, vegetable oil, and long chilli in a small bowl. Place the beef rump steaks in a separate bowl or shallow dish and cover in half the soy sauce mixture (the reserved half will later become your salad dressing).

Heat a medium frying pan over a medium-high heat. Add the steaks (drain any excess marinade) and cook for 3 minutes on each side for medium rare or until cooked to your liking. Baste the steaks a couple of times with any excess beef marinade (cooking times may vary depending on the thickness of your steaks). Transfer to a plate and cover with foil. Set aside, to rest for 5 minutes.

While steaks are resting, combine the tomato, cucumber, red onion and mint in a large bowl. Add the lemon zest and juice, brown sugar and warm water to the reserved soy sauce mixture and pour over the salad. Toss to coat well.

Slice the steaks and then gently toss through salad. Serve your Thai Beef Salad with the pillowy soft rice. Drizzle any excess dressing over the rice. Yum!