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.
4 tbsp Worcestershire sauce
4 tbsp mirin
120ml/4fl oz soy sauce
1 large piece fresh root ginger, smashed
2 tbsp ketchup
37g/1¼oz garlic, peeled and chopped
80ml/2½fl oz honey
38g/1¼oz shallots, peeled and chopped
2 tbsp lemon juice
2 tbsp chili sambal
1 tbsp black pepper
2 x 150-200g/5½-7oz eye end cuts of rib-eye steak
1 bunch spring onions, white bottoms only
2 tbsp Chinese dry mustard, whipped to a paste with a little water
50g/1¾oz pickled ginger
4 tbsp lime juice
½ tbsp finely chopped garlic
1 tbsp finely chopped shallots
4 tsp honey
80ml/2½fl oz soy sauce
4 tsp ginger vinegar
1¾ tbsp chili oil
1¼ tbsp sesame oil
240ml/8½fl oz peanut oil
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
For the Sichuan marinade, place all the ingredients in a non-reactive bowl and add the steak. Marinade for 24 hours in the fridge.
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.
For the Asian cabbage salad, combine all the ingredients in a large bowl.
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.
To serve, gently toss the salad in the vinaigrette. Slice the steak and serve with the dressed salad.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.