- 1 x 250g Celtic Pride PGI Welsh Beef sirloin steak
- 1 tbsp oil, for frying
For the dressing:
- 3cm piece fresh ginger, grated
- 2 garlic cloves, grated
- 1 lime, zest and juice
- 1 lemon, zest and juice
- 1 tbsp runny honey
- 1 tbsp white vinegar
- Pinch of salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil or toasted sesame oil
- 1 pak choi, roughly chopped
- 300g cooked egg noodles
- 1 red chilli, thinly sliced
- Small bag mixed salad leaves e.g. rocket, baby spinach
- 4 spring onions, finely sliced
- 25g roasted salted cashew nuts or peanuts
- Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together.
- Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. (Approximately 2 minutes each side for medium rare, and 4 minutes each side for medium).
Allow the steak to rest on a plate, spoon some of the dressing onto the steak and cover with foil to keep warm.
- Place the pak choi in the frying pan and, over a high heat, char slightly for a minute; remove the pak choi from the pan. Add the noodles and chilli to the pan with the remaining dressing and half the spring onions and stir until piping hot.
- Slice the steak.
- Assemble the salad: stir the pak choi into the noodles then gently stir in the salad leaves and place in a serving bowl.
- Top with the slices of steak and sprinkle over with the chopped nuts and remaining spring onions