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1
Start by making the beef marinade: mix the ginger, chilli, oregano, black pepper, sea salt, paprika and garlic together with a little water and a generous amount of soy sauce.
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2
Then cut the steak into reasonably fine strips to maximise the surface area absorption of the marinade.
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3
Soak well in a shallow dish and cover up with cling film for a good half hour or more (the longer, the better).
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4
Wash and chop the pak choi and bring a saucepan of water to the boil for the rice.
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5
Cook the rice with c2 litres of water - basmati rice has a fine and subtle flavour to accompany the dish and will be ready to eat once it absorbs all of the water.
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6
You shouldn't need to drain the rice at the end as a result so don't add to much water at the start.
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7
Fry the pak choi, vegetables, and spinach leaves in a large wok with hot olive oil, adding a little soy sauce as you go.
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8
Lastly, flash fry the thin beef strips in another pan - this is the trickiest part as you do not want to overcook the beef and there is a danger of the beef cooking in the marinade if there is too much liquid in the pan.
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9
Serve medium-rare with the rice and vegetables.
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10
Finish with a generous squeeze of lime juice and finely chopped spring onion if you have it.
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11
Goes excellently with a gin and tonic, for which you can save some lime.
