The only pieces of this tantalising puzzle you might struggle to source from the greengrocer or supermarket are the Chinese leaves, also known as Chinese cabbage.

Related to the turnip, it's a pale vegetable with tightly wrapped, succulent leaves that are crisp and suffused with a delicate sweetness.

As for the beef, select a thick piece of grass-fed aged sirloin if possible. Either cook it whole then slice it or, as I've done here, cut it into strips then saute them quickly. However you choose to cook it, the result is a flavoursome and nutritious dish that takes next to no time.

Asian beef salad

Serves 4

1 head of Chinese leaves

2 tomatoes

200g cucumber

1 red pepper

2 spring onions

250g aged sirloin of beef

1tbsp vegetable oil

1 small bunch of coriander leaves, torn

1 small bunch of mint leaves, torn

Dressing

1tsp light brown sugar

Juice of 1 lime

30ml soy sauce

1tbsp sesame oil

40g honey-roasted peanuts, roughly chopped

Cut the Chinese leaves into thin strips and place them in a large salad bowl, then cut the tomatoes into wedges and add them to the bowl.

Cut the cucumber in half, remove the seeds with a teaspoon then slice the flesh finely and mix it into the Chinese leaves. De-seed the red pepper and finely dice the flesh then slice the spring onions and add the pepper and onions to the bowl, mixing thoroughly.

For the dressing, place the sugar and lime juice in a bowl and stir until the sugar dissolves. Now add the soy sauce, sesame oil and peanuts and mix well.

Use a sharp knife to cut away any excess fat from the sirloin. Cut the meat into thin strips then season with a little salt. Add the oil to a large saute pan, place it over a high heat then saute the strips of beef in the pan for a few seconds until warmed through and browned before draining them on kitchen paper.

Spoon the dressing over the salad and divide it among four bowls. Lay the strips of beef on top, garnish with the coriander and mint and serve immediately.