Teriyaki Beef

Peel and grate the garlic (or use a garlic press). Peel the ginger using the edge of a teaspoon and finely chop (or grate). Remove the root from the spring onion and finely slice, separating the white and green parts. Remove the root from the bok choy, then slice thinly widthways.

In a small bowl, mix the soy sauce with the honey, half the garlic, the ginger and the whites parts of the spring onion. This is the teriyaki marinade! Cut the steak into thin strips and soak in the marinade for as long as possible.

Heat a splash of oil in a frying pan on high heat. Add the steak and fry until browned then remove from the pan and set aside on a plate. TIP: Leave the excess marinade in the bowl while you brown the steak in batches. Once all the steak is cooked and removed from the pan, cook the marinade for 1-2 mins. Then add the steak back in and remove from the heat.

In a separate frying pan, heat a splash of oil over medium heat. Add the remaining garlic and cook until it just starts to change colour. Add the bok choy with a pinch of salt. Cook for 2-3 mins. Add the drained rice, a grind of black pepper and mix. Cook until it’s heated through.