Method:
1 For the red onion and sprout pickle, combine the red onion, sprouts, ginger and chilli in a small bowl, pour over the sushi vinegar and sprinkle with sugar. Stand 10 minutes or up to 30 if timer permits.
2 Heat a grill-pan over medium heat, cook the steak, drizzled with olive oil for 3-4 minutes each side for medium-rare or until cooked to your liking.
3 Heat oil in a frying pan over high heat, stir fry the garlic, chilli, ginger, onion, broccolini and peas for 3-4 minutes or until just tender, season with salt and pepper.
4 Spoon vegetables onto a plate and top with the steak, spoon over some of the red onion and sprout pickle, top with coriander, serve.