Succulent Stir Fry Beef

1. 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.

2. 2

   Then cut the steak into reasonably fine strips to maximise the surface area absorption of the marinade.

3. 3

   Soak well in a shallow dish and cover up with cling film for a good half hour or more (the longer, the better).

4. 4

   Wash and chop the pak choi and bring a saucepan of water to the boil for the rice.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9

   Serve medium-rare with the rice and vegetables.

10. 10

    Finish with a generous squeeze of lime juice and finely chopped spring onion if you have it.

11. 11

    Goes excellently with a gin and tonic, for which you can save some lime.

* Per serving · 4 servings · Values may vary.