Recipe credit: JAMIE OLIVER
1 lb sirloin steak (ideally 1.5cm thick)
1/4 cup of ginger
2 tablespoon miso paste
1 tablespoon honey
1 cup bok choy
1. Remove the fat from the sirloin, cut the fat into thin slices and put it into a cold, non-stick frying pan.
2. Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up.
3. Cut off the sinew, then cut the steak into 3 cm pieces and stir with the sauce until well coated.
4. Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.
5. Cook for 4 minutes, tossing regularly, then topped with honey and 1 tablespoon of vinegar. Toss for another minute until shiny and sticky
6. In the meantime, halve the pak choi, cook in a pan of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up.
7. Spoon over the steak and sticky juices from the pan, and finish with the reserved crispy bits.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice. You could find it in most of Asian stores or Amazon.com.