Ingredients

• 450g rump steak, thinly sliced
• 1 tbsp fresh ginger, finely grated
• 1 tsp fresh garlic, minced
• 1 tsp red chilies, minced
• 1/2 cup soy sauce
• 1/4 cup red wine vinegar
• 3 tbsp honey
• 1 tsp sesame oil
• 1/2 lime juice
• Sesame oil for frying
• 2 cups Iceberg lettuce, shredded
• 2 carrots, shaved
• 1/2 bitter-free cucumber, sliced into thin strips
• 1/2 red onion thinly sliced
• 2 limes cut into wedges

Method

1. Combine the ginger, garlic, chilies, soy sauce, red wine vinegar, lime juice and honey into a bowl. Add the beef strips and coat in the marinade. Let stand in the marinade at room temperature for 20 minutes.
2. While the meat is marinating, combine the lettuce, carrots, cucumber and red onion and place on a serving plate.
3. Heat the sesame oil in a skillet or wok, remove the steak strips from the marinade (set the leftover marinade aside) and cook on high heat, stirring constantly until well done.
4. Arrange the steak strips on top of the salad ingredients.
5. Pour the retained marinade into the skillet and let simmer until reduced by a third, remove from heat and let cool to room temperature. Drizzle over the salad before serving.