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Ingredients

• 6 tbsp sake or dry sherry
• 6 tbsp soy sauce
• 3 tbsp sesame oil
• 1½ tspn ground black pepper
• 1½ lb boneless sirloin or rump steak, trimmed
• 4 onions
  Korean Salad dressing
• 1 clove garlic, chopped
• 1 tbsp Dijon mustard
• 2 tspn honey
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 3 tbsp sesame oil
• 8 tbsp vegetable oil
• 8oz button mushrooms, halved
• 4oz mangetout, blanched and drained
• pita bread to serve
• 3 oz alfalfa or mangetout sprouts for garnish
  

1. In a large shallow glass dish, place sake or sherry, soy sauce, 3 tbsp sesame oil and black pepper and mix well. Add steak and onions, cover and let marinate for at least room temperature, or in refrigerator overnight. Stir and turn steak several times.
2. Place garlic, mustard, honey, vinegar and soy sauce in a large bowl and whisk constantly, gradually adding sesame oil and 6 tbsp vegetable oil, until mixture thickens ( dressing may be prepared a day in advance and kept covered and chilled)
3. Remove beef and onions from marinade. Pat steak very dry and reserve half the marinade. Heat remaining oil in a large, heavy frypan over a medium-high heat. Add steak and cook, turning once, for 4-5 minutes on each side for medium-rare. Transfer steak to a cutting board and allow to stand for 10 minutes.
4. Add onions to the same pan and cook, stirring, for 5 minutes or until tender. Using a slotted spoon, transfer onions to bowl containing dressing. Add mushrooms with reserved marinade to pan and cook until almost all of the liquid evaporates. Add mushrooms to dressing with mangetout
5. Slice beef thinly across the grain, add to vegetable mixture and toss well. Serve salad with pita bread, garnished with sprouts.
   
   

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