- 350g thin beef steaks, sliced into 1cm thick strips
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, crushed
- 1 tsp cornflour, mixed with 1 tsp cold water
- 200g bulgur wheat - 350ml boiling water or stock
- 1 large onion, finely sliced
- 4 tbsp vegetable oil
- 3 large handfuls of mixed lettuce leaves
- 200g cherry tomatoes, quartered
- 100g very finely sliced red cabbage
- 50g pumpkin seeds, toasted
- A handful of coriander, chopped
- 4 tbsp Sesame Dressing
- Freshly ground black pepper
Add the beef to a mixing bowl, along with the soy sauce, sesame oil and garlic. Season generously with black pepper and stir well to mix. Cover with cling film and set aside to marinate at room temperature for 30-60 minutes, or up to 24 hours in the fridge.
When you are ready to cook, add the bulgur wheat to a saucepan and pour over enough boiling water to cover by a centimetre. Cover the pan and set over a medium heat and simmer until tender – about 8-10 minutes – by which time the water should be absorbed. Keep covered so it stays warm and set aside.
Add the vegetable oil to a wok and set over a high heat. When the oil is smoking hot, tip in the sliced onion and stir fry for about 10 minutes until the onion is crisp and caramelised. remove with a slotted spoon and drain on kitchen paper to remove excess oil. Discard any oil left in the wok and set back over a high heat.
Tip in the marinated beef, along with any liquid in the bowl, and stir fry over a high heat for about 5 minutes until cooked. Tip in the cornflour and water paste and stir fry or another minute until the sauce has thickened. Turn off the heat.
Assemble the salad by dividing the lettuce leaves between deep bowls. Spoon some bulgar wheat to one side, and top with the tomatoes and red cabbage. Add the cooked beef and sprinkle with the fried onions. Finally sprinkle over the pumpkin seeds and coriander and drizzle over the sesame dressing. Serve immediately.