1

Get the beef marinated. Prepare the beef by cutting the steak into 10cm pieces.

2

Peel and finely grate the garlic and ginger. Thinly slice the red chilli.

3

In a bowl combine the dark soy sauce, garlic, ginger, chilli, sugar and oils.

4

Add the meat to the bowl, tossing to coat completely before covering and allowing it to marinate in the fridge overnight or for at least 30 minutes.

5

Next, prep the slaw. In a clean bowl, whisk together the soy sauce, sesame oil, and honey until well combined.

6

Thinly slice the spring onions and the green peppers.

7

Add the spring onions and green pepper to the dressing and toss through. Just before serving, toss through the coriander.

8

Cook your rice. Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving

9

Heat a BBQ or griddle pan over a high heat and add the steak pieces. Cook for 2 minutes either side or until lightly charred and crisp at the edges. Remove and sprinkle generously with sea salt.