Heat the skillet over high heat.

Sear the 300 g ribeye steak for about 3 minutes per side.

Transfer the cooked ribeye steak to a plate. Rest it for 5 minutes.

Peel the half cucumber. Cut it into thin matchsticks.

Cut the 2 carrots into thin matchsticks. Add them to the mixing bowl.

Slice the half red onion very thinly. Add it to the mixing bowl.

Finely chop the mint and coriander. Add both herbs to the mixing bowl.

Thinly slice the spring onion. Add it to the mixing bowl.

Combine 1 tablespoon peanut butter with 1 tablespoon soy sauce in the small bowl.

Whisk in the juice of 1 lime and 1 tablespoon sesame oil.

Crush the peanuts coarsely. Add them to the vegetable mixture.

Pour the dressing over the vegetables. Toss the mixture thoroughly with clean hands.

Slice the rested ribeye steak into thin strips. Arrange it over the dressed vegetables.