Black Sesame Teriyaki Beef with Bok Choy

Peel and finely dice the garlic. Peel the ginger using the edge of a spoon and finely dice. Finely slice the spring onions into discs, separating the whites from the green parts.

LH: Mix the soy sauce with the honey, half the garlic, ginger and the whites from the spring onions. Cut the steak into wafer thin strips and marinate in the teriyaki mix for as long as you can.

Cut the bok choy in half lengthways and then slice thingly widthways. Discard the root when you’ve cut down as far as you can.

Heat a pan with 1½ tbsp of oil over a high heat. Add the steak and fry for a few mins, remove from the pan. Tip: Fry off the steak in batches to make sure you keep the pan nice and hot. Tip: Leave the remaining marinade in the bowl, so you can brown of the steak first. Once the steak is removed from the pan, add the rest of the marinade to the pan and allow to thicken slightly. Then add the steak back in.

In a separate pan heat 1½ tbsp of oil over a medium heat. Add the remaining garlic and cook until it just starts to change colour. Add the bok choy and ½ tsp of salt and cook for 2-3 mins. Add the rice and mix then cook until it’s heated through.