Method        
In a mixing bowl, combine the beef with salt, pepper, and dry oregano.        
In another mixing bowl (for the dressing), combine olive oil, lemon juice, dry oregano, vinegar, salt, and pepper. Mix well and set aside.        
In a hot pan, add olive oil, then add the seasoned beef. Stir fry until it starts to brown.        
Add the mushrooms, onions, and capsicum to the pan with the beef and sauté together until the vegetables are tender.        
Add water as needed and continue cooking until the beef is fully cooked.        
For plating:        
Split the focaccia bread into two halves and reheat.        
On one half, layer the cooked meat and vegetables. Top with shredded mozzarella.        
On the other half, place a mix of wild arugula, top with fresh pomegranate seeds, cherry tomatoes, and drizzle with the prepared dressing.        
Combine the two halves and serve with a side of potato wedges or chips.        
 

Ingredients

• 500g White Onions
• 500g Mushrooms
• 30g Red Capsicum
• 30g Green Capsicum
• 50g Mozzarella Cheese - Shredded
• 1 Piece Foci Bread
• 3g Salt
• 30g Black Pepper
• 400g Water
• 50g Wild Roca
• 700g Olive Oil
• 400g Lemon Juice
• 5g Dry Oregano
• 49g Cherry Tomatoes
• 10g Stick Potatoes
• 10g Vinegar
• 5g Butter
• 150g Top Side Steak - Shredded