Ingredients

• 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

Directions

• 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.