This fresh salad is irresistible with its contrasting flavours that balance deliciously for harmony in each bite. Tangy with lime, sweet and spicy with chilli sauce and full of umami from pan-charred beef, this one's a keeper for warm-weather cooking.
Juice lime. Rinse coriander and evenly halve bunch, set aside one ½ and finely chop the other.
Place lime juice, chopped coriander, sweet chilli sauce, fish sauce and sugar in a small bowl and mix to combine.
Cut cucumber into half-moons. Finely slice cabbage. Peel and thinly slice eschalot into rounds. Halve cherry tomatoes. Pick remaining coriander leaves from their stems.
Heat a frypan over medium-high heat. Toss beef strips with oil and sprinkle with salt and pepper. Add beef strips to pan in a single layer and cook for 2–3 minutes without stirring. Toss beef strips to finish cooking and remove from heat.
Place dressing, cucumber, eschalot, cabbage, tomato and beef in a bowl with most of the coriander leaves (reserving some to serve), season with salt and mix to combine.
Heat microwavable rice according to packet instructions. Divide salad between bowls and top with remaining coriander. Serve rice on the side.