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Sticky Thai vegetable beef salad with sesame, soy and chilli dressing

A thai recipe for Sticky Thai vegetable beef salad with sesame, soy and chilli dressing, made with Olive Oil, Soy Sauce, and Clear Honey. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Heat a griddle pan until smoking hot.

2. 2

   Rub the steak in one tablespoon of the olive oil, season well with salt and freshly ground black pepper and griddle for 1-2 minutes.

3. 3

   Remove from the pan and set aside to keep warm.

4. 4

   Heat a wok with the remaining one tablespoon of olive oil, add the garlic and fry for one minute.

5. 5

   Add the mangetout and baby corn to the wok and fry for a further one minute.

6. 6

   Add the soy sauce, chilli flakes, lime juice and honey to the wok and cook for one minute.

7. 7

   To serve, spoon the stir fried vegetables onto a serving plate or bowl, top with the griddled steak and garnish with chives and lime wedges.