Beef With Wilted Chard | olivemagazine

Ingredients

• 1 tsp sesame oil
• 600g rainbow chard stalks cut into 2.5cm pieces and leaves finely shredded
• 5 tbsp light soy sauce
• 1 tsp rice wine vinegar
• olive oil
• 2 (around 350g) fillet steaks
• 1 tsp dried chilli flakes
• large bunch mint leaves picked
• small bunch Thai basil leaves picked
• 1/2 lemon zested
• 1 red chilli finely sliced
• 1 tbsp black sesame seeds