1. Marinate the steak with a pinch of salt and black pepper
2. Heat the hot pan until the oil fume rises, fry for one and a half minutes on each side, until half cooked, fry on the side for 30 seconds, and then come out of the pan.
3. Set aside the fried steak to cool
4. Stir the konjac shreds and kimchi together
5. Put the cleaned and cooked lettuce, kale, cabbage, and arugula together
6. Put the prepared steak, vegetable salad, konjac shreds, tomato, celery, and chickpeas evenly on the salad plate
7. Soy sauce, sesame oil, chili oil, white wine, chopped onion, and ginger to mix together
8. Sprinkle the sauce on the salad plate and stir evenly.
