Matured rump steak
75 ml olive oil
50 ml balsamic vinegar
Salt and black pepper
Chinese cabbage very finely sliced
15 ml Terinyaki sauce
1 Punnet Enoki’s

Mix the olive oil and balsamic in a flat dish. Marinate the steak for at least half an hour turning once.

Wilt the cabbage in boiling water for 2 minutes. Drain.

Without adding any oil to the pan fry the steak (according to how well done you like it) While the steak is resting, heat 15 ml olive oil in a wok. Add the Terinyaki sauce to the cabbage. Flash fry the cabbage for 2 minutes.

Slice the steak very thinly and arrange on servings of cabbage. Decorate with the Enoki mushrooms.

Note: If you add oil to a steak pan it causes smoke.