Whisk together olive oil, garlic, vinegar, salt and pepper in a small bowl. Place mushrooms and asparagus on a large plate and drizzle with oil mixture.
Set aside for 10 minutes. Heat a stovetop grill or barbecue over high heat. Brush steak with a little extra olive oil and sprinkle with salt and pepper. Cook for 1 minute on each side or until cooked to your liking. Remove, cover with foil and keep warm.
Add mushrooms and asparagus to the grill and cook, turning occasionally, for 3-4 minutes or until tender. To serve, place vegetables on serving plates, top with steak and sprinkle with parsley and pine nuts.
1/2 small fresh red chilli, seeded, finely chopped
Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.
