Serves 4

Preparation time: 15 minutes

Cooking time: Rare: 2 minutes on each side 

Medium Rare: 3-4 minutes on each side Medium: 5-7 minutes on each side

Ingredients:

4 x 175g/6oz lean flat iron, rump or picanha steaks 
Salt and freshly milled black pepper 
5ml/1tsp Chinese five spice powder 
15ml/1tbsp rapeseed or olive oil 
100g/3½oz bean shoots, rinsed 
150g/5½oz pack baby sweetcorn, halved lengthways and blanched 
1 small red onion, peeled and finely sliced 
50g/2oz toasted pine nuts or unsalted cashew nuts 
30ml/2tbsp freshly chopped coriander 

For the Aromatic Dressing:

1 x 5cm/2inch piece fresh root ginger, peeled and grated 
30ml/2tbsp sweet chilli sauce 
Grated zest and juice of 2 limes 
10ml/2tsp caster sugar 
10ml/2tsp fish sauce, optional 

Method:

1. To prepare the dressing; in a small bowl mix all the ingredients together, cover and set aside.

2. Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil.

3. Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal.

4. Transfer the beef to a large bowl and add the bean shoots, sweet corn, onion and nuts. Whisk the dressing ingredients together and pour over the salad. Toss gently.

5. Pile the salad on to a large plate and serve immediately.

Tip: If using rump or picanha steaks follow the cooking times below (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side For quantities to serve 10 visit www.simplybeef and lamb.co.uk