Instructions: Measure the marinade ingredients into a large bowl and mix together.

Cut the steaks into neat 50mm x 50mm strips and marinate in the bowl for at least 3 hours overnight for best results.

Thinly slice the spring onions and celery on the diagonal.

Cut the cucumber lengthways take seeds out with a teaspoon or melon scoop and slice thinly in horse shoe shaped slices. Leave in a polythene bag in the fridge until required.

Heat a little oil in a large nonstick frying pan on the boiling plate.

Drain the meat from the marinade (keep this) and quickly fry in two batches in the hot pan to seal and brown the meat.

Drain from the pan and keep warm.

Add the reserved marinade to the pan and boil up on the boiling plate until syrupy.

Return all the meat to the pan and stir until boiling.

Pile the chilled seasoned vegetables on a serving plate and pour over the beef with the sauce. Serve at once.

This is a wonderfully delicious quick salad ideal for a lunch or light supper. If you prefer sere it on a green salad or warm roasted vegetables rather than celery and cucumber.

Serves 4

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