Finely chop the shallot and place in the bowl of the hand blender. Add 3 tablespoons of olive oil, the sesame oil, vinegar, mustard, ketjap and honey. Blend into a coarse textured dressing. Season with salt and pepper.
Heat the rest of the olive oil in the wok and stir fry the beef on a high heat for 2 minutes. Add the sugar snaps and fry for 2 minutes. Season with salt and pepper.
Slice the onion into thin rings. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Mix the salad leaves and tomatoes and divide over 4 plates. Divide the beef tenderloin and sugar snaps over the plates and drizzle with the dressing.
Tip: Extra tasty with roughly chopped unsalted peanuts and roast sesame seeds.
