Serves: 2-4
Prep time:
| 300g Beef Steaks | 2 |
| Wombok, Shredded | 1/2 head |
| Small Mushrooms, Sliced | 6 |
| Snow Peas | Handfuls |
| Red Capsicum, Sliced | 1 |
| Coriander, Sliced | 3 sprigs |
| Mint, Leaces Only | 2-3 sprigs |
| Thai Basil | 2-3 sprigs |
| Olive Oil | |
| Black Pepper | |
| Private: Asian Sesame, Soy & Ginger Dressing |
Method
- Leave steaks on bench for 10-15 minutes or until at room temperature. Meanwhile, prepare all ingredients.
- Divide wombok between 2 plates or place on platter. Heat 1 tbsp oil in large frying pan over medium heat and add mushrooms. Cook, stirring for 3 minutes. Transfer to salad.
- Return pan to heat and cook snow peas for 2 minutes. Transfer to salad.
- Increase heat to high. Add 1 tbsp oil and capsicum strips to pan. Cook, stirring, for 3 minutes until lightly charred. Transfer to salad.
- Pat dry steaks with paper towel. Season with pepper. Return pan to heat and add 1 tbsp oil. Cook for 2-3 minutes on each side on high heat then reduce heat to low for 2 minutes. Turn off heat and leave for 2 minutes to rest.
- Arrange herbs on top of salad then top with sliced steak. Drizzle generously with Birch & Waite Asian Sesame, Soy and Ginger Dressing.
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