The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Peel the ginger, cut it to julienne ( Small sticks of approx 2mm x 2mm (1/16" x 1/16th").) [?] size.
2. Prepare the dressing by mixing the ginger, lime juice, Mirin and chili sauce together.
3. Cut the potatoes in halves (or quarter if they are bigger).
4. Cook the potatoes in water until soft. Cool under cold water immediately. Drain well.
5. Remove the ends and the "stringey bits" of the snow peas.
6. Cook the snowpeas in boiling water for 30 seconds, just long enough to soften them up. Cool under cold water immediately. Drain well.
7. Cut the asparagus in 2 cm (1") length.
8. Cook the asparagus in boiling water until tender, but still a bit firm. Cool under cold water immediately. Drain well.
9. Drain the liquid from the can of baby corn.
10. Wash and coarsely chop the fresh corriander.
11. Place these ingredients in a bowl (except for the dressing).

Preparation

1. Season the beef with salt and pepper.
2. Panfry the beef with a bit of oil. It's better if you keep the beef rare - but cook to taste.
3. Let the beef sit for a couple minutes to "relax".

Finition

1. Cut the beef in thin slices.
2. Mix the dressing with the asparagus, snowpeas, potatoes and corn.
3. Place the beef on top of the salad