Quick and easy beef salad variation uses dried mushrooms

Variation - Beef and Mushroom Salad

Warm salad of beef and mushroom
Serves 4

600g / 20 oz piece rump steak .

60 / 2oz (1 1/2 cups) dried mushrooms  
2 tablespoons olive oil (or peanut oil)

1 red pepper sliced

½ cup roasted cashews
3 spring onions or shallots- sliced

Baby spinach leaves or large spinach leaves, shredded - 2 large handfuls

Handful fresh coriander or mint (or both)

For Dressing - combine:-                                             

2 tbsp sesame oil

2 tbsp fish sauce

2 tbsp mirin (sweet sherry or chinese wine can be substituted)

2 tbsp oyster sauce

Cover dried mushrooms with warm water and stand for 20 minutes - drain and discard stems.

Slice capsicums thinly and chop onions.

Trim steak - heat oil in pan, add steak and cook until meium rare and browned on all sides. When cool, cut into thin strips.

To serve, combine steak, mushrooms, pepper, and spinach - add dressing and toss. Garnish with herbs and nuts.