1. Preheat a chargrill pan or barbecue grill to medium-high. Spray each side of the beef with cooking spray. Season with pepper. Add beef to chargrill pan. Cook on each side for 1½ minutes for medium, or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes to rest.
2. Meanwhile, put the salad leaves, capsicum, tomato, cucumber, coriander, mint and rice in a medium bowl. Toss to combine.
3. Put the sweet chilli sauce, lime juice, oil and fish sauce in a small bowl. Using a fork, whisk to combine.4. Slice the beef diagonally across the grain. Add to the salad in the bowl. Drizzle the dressing over. Toss to combine. Serve.
PER SERVE: 1174kJ, protein 24.9g, total fat 8g (sat. fat 2.8g), cholesterol 62mg, carbs 25.7g, fibre 4.4g, sodium 338.1mg. Carb exchanges: 12⁄3. GI estimate: medium. Gluten-free option.
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