·       4 tablespoon soy sauce, plus 1 teaspoon for the dressing

·       1 tablespoon honey

·       1 teaspoon ginger, peeled and grated

·       1 clove garlic, diced

·       300g lean beef rump

·       1 bunch spring onions, diced

·       1 bunch choy sum, with end cut off and leaves separated and washed

·       1 handful of snow peas, trimmed

·       1 floret of broccoli, chopped

·       1 handful green beans, trimmed

·       1 teaspoon sesame seeds

·       1 teaspoon sesame oil

·       1 ½ teaspoons extra virgin olive oil

Place the soy sauce, honey, ginger and garlic in a large saucepan over medium-high heat. Bring to the boil then remove from the heat.

Press the steak into the marinade and set aside for 10 minutes, flipping the steak and stirring around after 5 minutes to coat the other side. Prepare the sesame greens while the steak is marinating.

Put a full kettle on to boil. Wash and slice the spring onions, choy sum, snow peas, broccoli and beans and place in a heatproof bowl. Cover with boiling water and set aside until ready to dress.

Remove the steak from the marinade, leaving the marinade in the pot. Heat large frying pan over medium-high heat. Cook the steak for 3 minutes on each side for medium, or until cooked to your liking.

Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest.

Drain the greens, ensuring all excess water is removed. Toss in a bowl with the sesame seeds and oil and 1 teaspoon soy sauce. Keep warm until ready to serve.

Bring the marinade in the pan to a boil, then reduce the heat and simmer for 2-3 minutes, or until reduced by a third.

Thinly slice the steak and serve with the greens drizzled with the sauce.

Melanie McGrice in the kitchen

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