This dish is simple and very tastey. The steak can be prepared a day ahead and the salad should be covered and kept in the refrigerator for storage. Do not freeze or microwave.

INGREDIENTS
60g (1½ cups) dried mushrooms
600g piece rump steak
2 tbsp oil
1 red pepper, sliced
½ cup roasted cashews
9 large English spinach leaves, shredded

Dressing
2 tbsp sesame oil
2 tbsp fish sauce
2 tbsp sweet sherry
2 tbsp oyster sauce

1. Place mushrooms in a bowl, cover with warm water, stand 20 minutes. Drain mushrooms, discard stems, cut caps into thin slices. Trim excess fat from steak. Heat oil in pan, add steak, cook until browned on both sides and medium rare; cool. Cut steak into thin strips.

2. Just before serving, combine steak, mushrooms, pepper, nuts and spinach in bowl, add dressing; toss well.

3. Dressing: Combine all ingredients in bowl; mix well.