Ingredients

• 4 cucumbers
• peeled
• seeds removed
• cut into 5cm/2in long batons
• large pinch salt
• 100ml/3½oz groundnut oil
• 1 tsp chilli oil
• 1 garlic clove
• crushed
• Small red chilli
• seeds removed
• chopped
• 25g/1oz sugar
• 1 tsp Sichuan peppercorns
• roasted in a dry frying pan
• crushed
• 0.5cm/quarter in piece fresh ginger
• peeled
• cut into matchsticks
• 30ml/1fl oz rice wine vinegar
• 2 spring onions
• finely chopped
• 220g/7½oz bamboo shoots from a can
• rinsed and drained
• 100g/3½oz mangetout
• finely sliced
• 2 tbsp bean sprouts
• 1 tbsp Sichuan peppercorns
• roasted in a dry frying pan
• crushed
• 4 x 200g/7oz beef fillet steaks
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds
• fresh coriander leaves
• to garnish

Directions

• For the salad
• place the cucumber batons into a colander and sprinkle with salt
• tossing to cover evenly. Leave to drain for 20-25 minutes
• to remove excess moisture
• then rinse in cold water and pat dry.
• In a small saucepan warm the groundnut oil and chilli oil. Add the garlic and chilli and warm for a minute.
• Add the sugar
• Sichuan peppercorns
• ginger and rice wine vinegar
• bring to the boil and simmer for five minutes.
• Add the cucumber and spring onions
• increase the heat to high and boil for 10-15 seconds. Remove the pan from the heat and set aside to go completely cold.
• When the liquid is cold
• add the bamboo shoots
• mangetout and bean sprouts.
• For the steak
• season the steaks with salt. Brush the steaks with vegetable oil and then dip into the peppercorns to coat.
• Fry the steaks in a very hot frying pan for 3-4 minutes on each side
• or until cooked to your liking.
• Remove the steak from the pan and sprinkle with sesame seeds. Allow to rest for five minutes
• then cut into slices.
• To serve
• place spoonfuls of the salad onto plates and top with slices of beef. Garnish with fresh coriander leaves.