Ingredients

• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar
• 1 tsp sesame oil
• 400g/14oz rib-eye steak
• 100g/3½oz sugar snap peas
• 2 king scallops
• 1 red onion
• halved
• 3–4 small brussel sprouts
• leaves picked
• ½ cucumber
• thinly sliced
• 1 white chicory
• leaves picked
• 1 red chicory
• leaves picked
• small handful fresh coriander
• leaves picked
• small handful basil
• leaves picked
• small handful fresh tarragon
• leaves picked
• 1 Japanese radish
• thinly sliced
• 1 clementine
• peeled and cut into segments
• salt and freshly ground black pepper
• 2 clementines
• juice only
• 5 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger
• finely chopped
• ½ tsp grated garlic
• salt and freshly ground black pepper

Directions

• To make the salad
• place the oyster sauce
• fish sauce
• sugar and sesame oil into a bowl and mix to combine. Add the rib-eye and coat well. Cover and marinate in the fridge for 1 hour.
• Bring a small saucepan of water to the boil
• blanch the sugar snap peas for 1 minute
• then refresh in cold water and set aside.
• Heat a griddle pan over a high heat and cook the steak for 4 minutes on each side. Remove to a plate and allow to rest. Season the scallops with salt and pepper then place on the griddle and cook for 2 minutes on each side. Add the onion and cook for 1 minute on each side. Cook the sprout leaves on the griddle for a few seconds. Remove and set aside.
• To make the dressing
• mix all the ingredients together in a bowl and season with salt and pepper.
• Place the cucumber
• chicory
• herbs
• radish
• clementines
• sugar snaps
• red onion and sprout leaves in a large serving platter and toss together with some of the dressing.
• Thinly slice the steak and arrange on top of the salad with the scallops. Drizzle over more of the dressing and serve.