150g baby sweetcorn
4 x 175g lean flat iron or rump beef steaks
1 tsp chinese five spice
1 tbsp rapeseed
1 small red onion, peeled and finely sliced
50g toasted pine nuts or unsalted cashew nuts
2 tbsp coriander, chopped
For the dressing
1 x 5cm piece fresh root ginger, peeled and grated
2 tbsp sweet chilli sauce
2 limes, grated zest and juice of
2 tsp caster sugar
2 tsp fish sauce
Halve the baby sweetcorn lengthways and blanch in hot water until lightly cooked.
Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil. Cook the steaks under a preheated moderate grill or on a prepared barbecue. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal.
Transfer the beef to a large bowl and add the beansprouts, sweet corn, onion, nuts and coriander.
For the aromatic dressing: whisk the dressing ingredients and pour over the salad. Toss gently and serve immediately.