1 tbsp soy sauce
1 tbsp mirin
1 tsp honey
2 tbsp ginger grated to make
400 g diced lean lamb steak or, lean beef steak, fat trimmed
1 large pak choi, shredded
½ cucumber, diced and seeds removed
1 spring onion, sliced
50 g edamame, shelled
1 tbsp sherry vinegar
steamed basmati rice, to serve
1 red chilli, sliced to serve
- Mix the soy, mirin and honey with half the ginger. Pour over the steak and marinate for at least 1 hour.
- Mix the pak choi, cucumber, spring onion and edamame, and toss with the sherry vinegar, 1 tsp groundnut oil, the remaining ginger and 1 tsp soy.
- Heat a chargrill pan to very hot, and thread about 4 pieces of steak onto small skewers. Sear the steak for 2 minutes on each side, until charred and seared all over. Serve with the salad, steamed rice and chilli.