Sichuan Peppered Beef with Asian Carrot Salad

15 minutes preparation time, 10 minutes cooking time

Ingredients

4 x 150g eye fillet steaks

1 tsp Sichuan peppercorns

2 tsp black peppercorns

Salad ingredients

2 carrots, grated

1 red capsicum, finely diced

4 spring onions, green part only, sliced

1 cup bean spouts

¼ cup coriander, chopped

¼ cup parsley, chopped

2 tbsp sesame seeds

¼ cup dry roasted peanuts

Dressing ingredients

1 tbsp sesame oil

1 tbsp garlic infused olive oil

1 tbsp lemon juice

1 tbsp brown sugar

1 tsp grated ginger

Grind peppercorns and a pinch of salt in a mortar and pestle and lightly coat steak. Let rest at room temperature for up to 1 hour.
Meanwhile, toss all the salad ingredients in a medium sized mixing bowl.
Add all the dressing ingredients to a small jar and shake to combine. Set aside.
Heat a large frying pan (or BBQ) to medium-high heat.
Cook the steaks for 3 minutes on each side (medium) or adjust cooking time to your liking. Let rest for 2-3 minutes.
Pour dressing over salad ingredients and toss to coat.
Slice steak and serve on top of dressed salad.

Serves 4