Sichuan steak

This recipe is all in the preparation - marinate the meat and make the dressing in advance, then it takes just 10 minutes to fry the steak and chop the salad.


For the Sichuan marinade
For the honey mustard vinaigrette
For the Asian cabbage salad
  • ¼ green cabbage, cut into quarters, cored and shredded

  • ½ radicchio, cut in half, cored and shredded

  • 1 medium carrot, peeled, very thinly sliced and julienned

  • ½ daikon, peeled, very thinly sliced and julienned

  • ½ pack daikon sprouts

  • 1 red peppers, seeds removed, sliced into fine strips

  • 1 yellow pepper, seeds removed, sliced into fine strips

  • 2 Japanese cucumbers, ends cut off, seeds removed, julienned

Preparation method

  1. For the Sichuan marinade, place all the ingredients in a non-reactive bowl and add the steak. Marinade for 24 hours in the fridge.

  2. For the honey mustard vinaigrette, in a food processor, blend the spring onions, mustard, pickled ginger, lime juice, garlic, shallots, honey, soy sauce and ginger vinegar to a smooth paste. With the motor running, slowly add the oils in a thin steady stream until emulsified.

  3. For the Asian cabbage salad, combine all the ingredients in a large bowl.

  4. Remove from the fridge and wipe off the marinade. Allow the steak to come up to room temperature. When you are ready to cook the steak, heat a griddle pan until hot. Add the steak and cook for 2-3 minutes on each side. Allow to rest for a few minutes before serving.

  5. To serve, gently toss the salad in the vinaigrette. Slice the steak and serve with the dressed salad.

Overnight preparation time

10 to 30 mins cooking time

Serves 2

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This recipe is from...

Saturday Kitchen 28/06/2014 bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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