Put the sirloin or rump steak on the cutting board. It should be around 300g. Use a knife to cut it into thin strips along the grain. If you have enough time, marinade these strips with 1 tablespoon Teriyaki sauce and keep covered in the refrigerator.
Slice up the yellow pepper and toss it together with the baby leaf. Divide this among the four serving platters. The baby leaf will serve as the bed for the steak.
Heat a non stick frying pan until it is hot. Pour one tablespoon olive oil and use a spoon to spread it on the base. Add the steak strips to this pan and stir fry for a minute or until the beef gets brown on the inside. Add 3 tablespoon Teriyaki marinade and 1 tablespoon water and swirl around to coat the meat. Remove from heat and spoon onto the salad. Serve hot.