Steak tossed with bok choy and chilli ginger dressing

To make the dressing: In a small bowl, combine the ginger, chillies, soy sauce and juice of 1 1/2 limes (you'll use the other half later). Set aside. Salt the steaks on both sides. Heat the olive oil in a heavy-bottomed pan over high heat. When the oil is hot, add the steaks. Cook for 2-3 minutes, then turn and cook a further 2-3 minutes (for medium rare; cook for longer if desired). Brown the sides of the steaks as well. Remove and rest for 4 minutes on a wire rack in a warm place. While the steak is resting, steam the bok choy until just tender. Toss with the bean shoots, extra olive oil and juice of remaining 1/2 lime. Slice the steak into 3mm thick pieces and toss it with the vegetables. Divide among four serving plates, add the mint to the dressing and drizzle over.