The perfect dinner?

In an ideal world, I'd rather not eat complex carbs at dinner (which I eat earlier than I usually would, around 7.30, to ensure I've finished digesting the meal before I go to bed). It can be tough, though, trying to find a recipe that really satisfies my hunger – and my appetite – without including some kind of stodge.

Last Friday, though, I made a great meal that hit the spot for me – and got a 'Wooh, yeah, baby' from Mark. It adds fuel to the theory that a bite of spice in a dish really helps to keep those hunger pangs at bay.

The recipe that follows should give you some idea of how to recreate the dish – but don't take my version as gospel. Like any salad, this Thai beef salad is open to artistic reinterpretation, as long as you keep the general principles in mind.

Thai beef salad for two

Baby spinach leaves – as many as you want
1/2 red onion, sliced thinly
1 small red or green chilli, chopped
1 medium carrot, grated coarsely
1/2 green (unripe) mango, peeled and cut into thin strips (if you can't find green mangoes, you can either use a green apple, which has a some of that sweet-sour thang going for it, or use a ripe mango, although the salad will be slightly different in character)
10-12 cherry tomatoes, halved
1-2 tbsp peanut or vegetable oil
a good handful of cashew nuts
300g steak (I used rump steak, but you can use sirloin or fillet if you want)
fresh coriander leaves, chopped (use as much or as little as you want)
fresh mint leaves, chopped (use as much or as little as you want)

Dressing:
4 tbsp nam pla (Thai fish sauce)
1 tbsp sesame oil
juice of 2 limes

Put the spinach leaves into a large bowl. Top with sliced onions, then sprinkle with the chopped chilli. Scatter the grated carrot and the green mango over the spinach, then throw in the tomato halves.

Heat a dash of peanut or vegetable oil in a frying pan and toast the cashews until golden (I find if I don't use the oil, the cashews seem to burn rather easily). Once toasted, chop coarsely and put aside.

Heat another tablespoon of oil in a frying pan (or smear over a griddle) and fry the steak. You can cook the steak as you like it, but I always think rare works best for this kind of salad). When it's cooked, take it off the heat, season, then slice. Place the slices on top of the salad, then scatter the nuts and herbs on top.

Mix the dressing ingredients together and taste for balance. You may find you need a bit more lime, a bit more nam pla or even a touch more oil.

Dress the salad and serve.