Wolfgang Puck cooks sichuan Asian steak salad on Saturday Kitchen Live with James Martin.

Wolfgang says: “This recipe is all in the preparation – marinate the meat and make the dressing in advance, then it takes just 10 minutes to fry the steak and chop the salad.”

The ingredients for the Sichuan marinade are: 4 tbsp Worcestershire sauce, 4 tbsp mirin, 120ml soy sauce, 1 large piece fresh root ginger, 2 tbsp ketchup, 37g garlic, 80ml honey, 38g shallots, 2 tbsp lemon juice, 2 tbsp chili sambal, 1 tbsp black pepper and 2 x 150-200g eye end cuts of rib-eye steak.

For the honey mustard vinaigrette: 1 bunch spring onions, white bottoms only, 2 tbsp Chinese dry mustard, whipped to a paste with a little water, 50g pickled ginger, 4 tbsp lime juice, ½ tbsp finely chopped garlic, 1 tbsp finely chopped shallots, 4 tsp honey, 80ml soy sauce, 4 tsp ginger vinegar, 1¾ tbsp chili oil, 1¼ tbsp sesame oil and 240ml peanut oil.