Teriyaki Beef

Peel and grate the garlic (or use a garlic press). Peel the ginger using the edge of a spoon and grate (or finely chop). Remove the root from the spring onion and finely slice, (keep the white and green parts separate). Remove the root from the bok choy and then cut widthways into thin slices, discard the root.

In a mixing bowl, combine the soy sauce with half the garlic, all the ginger, the whites of the spring onion and the honey. Trim the steak of any excess fat and slice it into thin strips. Add it to the bowl with the marinade, make sure all the pieces are well coated and set aside until the rice is almost done.

When the rice is 10 mins from being ready, heat a splash of oil in a frying pan on high heat. Fry the steak in batches for 5-6 mins. Remove each batch from the pan. TIP: Leave the excess marinade in the bowl while you brown the steak. Once all the steak is cooked and removed from the pan, add the marinade to the pan and cook until bubbling, 1-2 mins. Add the steak back in, cook for another 2 mins then 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, about 30 seconds. Add the bok choy with a pinch of salt. Cook, stirring occasionally, 2-3 mins. Add the drained rice, a grind of black pepper and mix together. Cook until it’s heated through.