Chinese Beef Steak Stir Fry

Method

1. Slice the steak thinly. Make a paste with the garlic and ginger and salt and mix with 1tsp of soy sauce and honey). Smother the steak slices with the marinade and leave to chill for 20 minutes.
2. Add a splash of rapeseed oil and a drizzle of sesame oil to a hot wok or pan and add the spring onions and cook for a couple of minutes. Then add the steak slices and cook for a minute stir frying to caramelise the marinade mixture giving a rich dark colour. Turn up the heat and add the rest of the oil, cooking for a minute or two, stir frying all the time. Now add the soy sauce and honey (watch the sizzle) and continue cooking until the steak has deepened in colour (2-3 minutes). Add the stock and then plop in the pak choi leaves and once wilted switch off and serve over a bed of choice of salad leaves and bowl of steamed rice on the side.