• In a large saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek! 

• Meanwhile, slice red onion and tomato into wedges. Thinly slice cucumber into half-moons. Pick mint leaves. Zest lime to get a pinch and slice into wedges.
• In a medium bowl, combine lime zest, the cracked black pepper, beef strips, sweet soy seasoning, onion, a drizzle of olive oil and a pinch of salt.
• In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegarmix, the soy sauce, brown sugar and a drizzle of olive oil. 

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

• 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 and fish sauce dressing.

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