You can add as many other ingredients to the salad as you want, beansprouts, or snow peas all work great in this. I used fillet steak here, but as this can be quite expensive, other cuts will work just as nicely, try sirloin or a good quality shoulder steak. This recipe can also be made ahead of time, marinade the meat in the fridge, prepare the veg beforehand and only toss with the dressing when you are ready to eat.

Serves 4
4 x 120g fillet steak
1 cucumber, thinly sliced
2 carrots, thinly sliced
6 spring onions, finely sliced on the diagonal
1 red pepper, thinly sliced
Small handful of chopped coriander to serve

For the marinade and dressing:
1 chilli, deseeded and minced
1 thumb sized piece of ginger, finely minced
2 cloves of garlic, finely minced
Juice of 1 lime
1 teaspoon of sesame oil
1 teaspoon of thai fish sauce
1 tablespoon of soy sauce
3 tablespoons of sunflower oil

Place the steaks on a plate.

Mix all the ingredients for dressing/marinade together and pour 1/4 of the mixture over the steaks.

Toss all the veg together in salad bowl and set aside.

Heat a large griddle pan and fry the steaks for 3-5 minutes on either side depending on their size.

Remove the steaks and allow to rest on a chopping board for a few minutes.

Add the dressing to the salad and toss to combine.

Slice the steak thinly, sprinkle with a little chopped coriander and serve with the zingy salad.

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