Ingredients
For the beef
100g/3½oz rump steak, sliced
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil
1 tbsp vegetable oil
55g/2oz butter
handful each fresh parsley and chives, chopped
For the coleslaw
½ carrot, grated
½ courgette, grated
¼ onion, grated
3 tbsp Greek-style yoghurt
salt and freshly ground black pepper
handful of fresh coriander and parsley, chopped
Method
1. For the beef, place the beef, soy sauce, honey and sesame oil into a bowl and leave to marinate for ten minutes.
2. Heat the vegetable oil in a frying pan, add the beef and stir fry for 2-3 minutes over a high heat.
3. Remove the meat from the pan and keep warm. Add the butter to the pan and mix with the beef juices. Stir in the herbs.
4. For the coleslaw, mix together all the coleslaw ingredients and then press into a chefs' ring on a serving plate.
5. To serve, slide the chefs' ring off the coleslaw, place the beef on top and pour over the herb sauce.
