Sichuan steak

Ingredients

For the Sichuan marinade

• 4 tbsp Worcestershire sauce
• 4 tbsp mirin
• 120ml/4fl oz soy sauce
• 1 large piece fresh root ginger, smashed
• 2 tbsp ketchup
• 37g/1¼oz garlic, peeled and chopped
• 80ml/2½fl oz honey
• 38g/1¼oz shallots, peeled and chopped
• 2 tbsp lemon juice
• 2 tbsp chili sambal
• 1 tbsp black pepper
• 2 x 150-200g/5½-7oz eye end cuts of rib-eye steak

For the honey mustard vinaigrette

• 1 bunch spring onions, white bottoms only
• 2 tbsp Chinese dry mustard, whipped to a paste with a little water
• 50g/1¾oz pickled ginger
• 4 tbsp lime juice
• ½ tbsp finely chopped garlic
• 1 tbsp finely chopped shallots
• 4 tsp honey
• 80ml/2½fl oz soy sauce
• 4 tsp ginger vinegar
• 1¾ tbsp chili oil
• 1¼ tbsp sesame oil
• 240ml/8½fl oz peanut oil

For the Asian cabbage salad

• ¼ green cabbage, cut into quarters, cored and shredded
• ½ radicchio, cut in half, cored and shredded
• 1 medium carrot, peeled, very thinly sliced and julienned
• ½ daikon, peeled, very thinly sliced and julienned
• ½ pack daikon sprouts
• 1 red peppers, seeds removed, sliced into fine strips
• 1 yellow pepper, seeds removed, sliced into fine strips
• 2 Japanese cucumbers, ends cut off, seeds removed, julienned