• 4 Harvey Beef Eye Fillet Steaks
• 1 red capsicum
• 1 large carrot
• 50g bean shoots
• 200g Chinese cabbage
• 3 spring onions, finely sliced
• 4 radishes, finely shaved
• 1\2 cucumber, shaved into ribbons
• 1 bunch coriander leaves, torn
• 1 bunch mint leaves, torn

For the Dressing 

• 4 tbsp fish sauce
• 4 tbsp rice wine vinegar
• 2 tbsp white sugar
• ½ cup water
• 3 cloves garlic
• 1 long red chilli, finely chopped
• 4 tbsp lime juice

1. Pre-heat oven to 160°C and a frying pan to very hot. Season eye fillet steaks with salt and pepper and sear with a little oil in the pan for 2 minutes on each side until golden. Transfer to oven and cook for 3 minutes each side. For rare check for 50°C internal using a digital meat thermometer. Remove from oven and allow to rest for 5 minutes on a cooling rack and then chill in the fridge.
2. For the dressing – dissolve the sugar over a gentle heat with the fish sauce and vinegar. Then cool and mix with remaining ingredients.
3. Thinly slice the capsicums and carrot and shred the cabbage very finely. Mix with the other salad ingredients, vegetables and torn herbs.
4. To serve – thinly slice beef and mix with vegetables and generous amount of salad dressing.