Ingredients (serves two)

For the steak:

• 300g ribeye steak, kept at room temperature for 2 hours
• 2 lemongrass stalks, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp butter
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp maple syrup
• 2 tsp vegetable oil
• 1 onion, halved and sliced

Pickled vegetables:

• 100g kohlrabi, thinly sliced
• 100g carrot, grated
• 1½ tbsp caster sugar
• 30ml cider vinegar

Salad:

• 2 scallions, washed and sliced
• 1 tbsp vegetable oil
• 3 nests vermicelli noodles (cooked to instructions)
• 1 handful watercress

Method

• Start by slicing the steak into 1cm strips and placing them in a bowl. In a separate bowl, mix the lemongrass, garlic, butter, soy sauce, oyster sauce, and syrup until well combined. Coat the beef in the mixture and set it aside for 20 minutes while you prepare the salad.
• To make the pickled vegetables, ensure you have a clean jar to store any excess in the fridge. Place the prepared vegetables into a bowl, season with salt, and set aside.
• In a Kilner jar, combine the sugar and vinegar, then shake well. Add the vegetables to the jar and set them aside to pickle.
• For the salad, cook the vermicelli according to the packet instructions. Heat the vegetable oil in a frying pan over medium heat, then add the spring onions and cook until wilted.
• Place the noodles into a bowl, top with the spring onions, and add the watercress. Drizzle with the salad dressing.
• To cook the steak, heat a frying pan over high heat. Add a tablespoon of vegetable oil, followed by the onions. Then, add the beef along with its marinade and cook for 1 minute on each side.
• Add the cooked beef to the bowl with the salad. Garnish with the pickled vegetables and sprinkle with nuts. Serve immediately and enjoy.