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- Grill the steak for 2–3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warmed plate and leave to rest for 5 minutes.
- Mix together the chilli, ginger, sugar, lime juice, soy sauce and sesame oil and set aside.
- Arrange the lettuce leaves, radishes and cucumber on a large serving platter.
- Thinly slice the beef and place on the salad. Drizzle over the chilli and ginger dressing, scatter with salad onions and coriander leaves and serve.