Sichuan steak with mushroom salad | Women's Weekly Food
Rare grilled steak with Sichuan pepper served with a spicy mushroom, fennel and onion salad. A light, savoury dinner delight.
Ingredients
- 1 tablespoon sichuan peppercorns
- 1 tablespoon sea salt
- 4 thin beef scotch fillet steaks (800g)
- 1/4 cup (60ml) olive oil
- 1 fennel bulb (300g)
- 250 gram (8 ounces) button mushrooms
- 1 fresh small red thai (serrano) chilli
- 2 green onions (scallions)
- 1 lemon (140g)
- 450 gram (14½-ounce) packet microwave rice
- 2 tablespoon light soy sauce
- 80 gram (2½ ounces) baby spinach leaves
- 1/3 cup loosely packed fresh mint leaves
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