Slice steak into thin strips and place in re-sealable food grade plastic bag.

Whisk lemon juice, rice vinegar, 1 T soya sauce, 1 tsp sesame oil and the ginger to make a marinade. Pour over beef strips, seal bag and refrigerate for 1-8 hours.

Heat ½ T of the oil in a wok until very hot but not smoking. Add half the marinated beef strips and stir fry until completely cooked. Repeat with the remaining beef strips. Set aside

To make the salad dressing add the mayonnaise, heavy cream and remaining soya sauce and sesame oil to the hot wok. Deglaze the pan while blending the beef juices leftover from the stir-fry process with the added mayo and cream. Remove from heat and divide the dressing into 2 small ramekins.

Divide the mixed greens between two salad bowls and top with the warm beef strips. Serve the warm dressing on the side.