For the dressing:
Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together.
Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. (Approximately 2 minutes each side for medium rare, and 4 minutes each side for medium).
Allow the steak to rest on a plate, spoon some of the dressing onto the steak and cover with foil to keep warm.
Place the pak choi in the frying pan and, over a high heat, char slightly for a minute; remove the pak choi from the pan. Add the noodles and chilli to the pan with the remaining dressing and half the spring onions and stir until piping hot.
Slice the steak.
Assemble the salad: stir the pak choi into the noodles then gently stir in the salad leaves and place in a serving bowl.
Top with the slices of steak and sprinkle over with the chopped nuts and remaining spring onions