• Cut cucumber into sticks.
• Thinly slice long chilli (if using).
• In a small bowl, combine the soy sauce, honey and a splash of water. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked 
through, 1-2 minutes.
• Add the honey-soy mixture and cook, tossing, until slightly thickened, 
1-2 minutes. 
TIP: Cooking the meat in batches over high heat helps it stay tender

• In a large bowl, add cucumber, gourmet leaf mix, shredded wombok, sesame dressing and a drizzle of white wine vinegar. • Toss to combine and season to taste.

• Divide wombok salad between bowls.
• Top with honey-soy beef. Spoon over any remaining glaze from pan.
• Garnish with pickled ginger, sprinkle over crunchy fried noodles and chilli to 
serve. Enjoy!