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1
Put the meat on a wooden board and sprinkle salt & pepper from a height over the meat and board.
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2
Pound the Szechuan pepper using a pestle & mortar.
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3
Put a tiny pinch in each serving bowl, then sprinkle the rest over the meat along with a really good pinch of five-spice.
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4
Drizzle a little olive oil over the meat and board, then rub the meat all over the board so it picks up the flavours really well.
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5
Pour boiling water into the large saucepan.
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6
Turn the heat up to high and cover with a lid.
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7
Fill and reboil the kettle.
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8
Pour 1 1/2 to 2 tablespoons of chilli oil and 1 tablespoon of soy sauce into each serving bowl.
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9
Crush 1 unpeeled clove of garlic and divide the pulped flesh between the bowls.
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10
Put the hibiscus teabags into a large jug, then use a speed-peeler to peel off the skin of the clementine and the lime into long strips.
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11
Add the peel to the jug along with the caster sugar.
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12
Fill the jug halfway with boiling water and leave to steep.
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13
Put the steaks on the hot griddle pan to cook for 2 minutes on each side for medium rare, or until cooked to your liking.
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14
Use tongs to turn them while you get on with other jobs.
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15
Get the garnishes ready.
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16
Put the beansprouts in a serving bowl with the coriander and take to the table.
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17
Season the boiling water with a pinch of salt and add the sugar snap peas.
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18
Flip over the board you dressed the meat on, then halve the bok choi.
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19
Trim the ends off the broccoli lengthways, then add to the pan with the bok choi and sugar snap peas.
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20
Put the lid on.
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21
Trim and finely slice the spring onions and divide them between the serving bowls.
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22
Dont forget to check the steaks they should be perfect by now.
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23
Get a clean board, drizzle it with olive oil and lay your steaks on top.
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24
Take the griddle pan off the heat.
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25
Peel the ginger then finely grate it, with the chilli and garlic, over the steaks, just to flavour and perfume.
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26
Squeeze over the lime juice.
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27
Spoon 1 heaped dessertspoon of black bean sauce into the middle of a platter and spread around.
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28
Squeeze over the lemon or lime juice and drizzle over a lug of olive oil.
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29
Use tongs and a slotted spoon to fish out all the peas and greens, holding them up for a minute to let some of the excess water drip away, then pile on top of the black bean sauce.
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30
Drizzle over a little extra virgin olive oil and take to the table to toss and dress at the last minute.
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31
Remove the teabags.
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32
Add a few large handfuls of ice to the hibiscus tea, then halve the clementine and the lime and squeeze in all their juices.
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33
Add both halves of lime and the sprigs of mint to the jug.
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34
Add the nests of noodles to the water you used for the greens, with 1 stock cube.
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35
Squeeze a few drips of lemon juice and a thimble amount of honey into each serving bowl.
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36
Slice the steaks at an angle into 1cm strips, then toss so they mop up all the flavourful juices on the board.
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37
Tear over the coriander and take to the table.
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38
Use tongs to divide the noodles between the bowls.
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39
Ladle over a little broth and take to the table.
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40
Get everyone to toss their noodles, then assemble their own bowl by pimping it with garnishes and adding a pinch of beansprouts, some coriander leaves, some greens, a few strips of steak and a squeeze or two of lime juice.
