Jamie’s Delicious Ginger Beef

300 g sirloin steak , (ideally 1.5cm thick) – rump or beef/pork chops will work too.

4 cm piece of ginger

1 tablespoon miso paste (or use a good soy sauce)

2 teaspoons local Hampton hives honey

2 bunches Butlers pack choy or chinese broccoli

2 cups fresh local broccoli or 2 bunches broccolini

Pull the fat off the meat, finely slice the fat and place it in a cold non-stick frying pan. Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too. 

Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso/soy until well coated. Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.

Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1 tablespoon of red wine vinegar. Toss for 1 more minute until shiny, aromatic and sticky.

Meanwhile, halve the Asian veg, boil, or microwave with the broccoli for just 1 to 2 minutes so they retain a bit of firmness, then drain well and plate up. Spoon over the steak and a generous portion of the sticky juices from the pan, and finish with the reserved crispy bits. It’s so Yumm!