Peppered hoisin steak with pak choi, spring onions, chilli and ginger

1 Season the steak with the salt and pepper. Add the sunflower oil to a pan over a high heat and allow to smoke gently before adding the steak. I like to cook my steak medium-rare, so I’ll usually give it three minutes on one side and two on the other, but this entirely depends on the thickness of the steak.

2 Remove the steak from the pan, put it on a plate to rest, cover in foil and keep warm.

3 Put the hoisin sauce in a bowl to await the steak.

4 Meanwhile, put the pak choi, spring onions, chilli, garlic, ginger, sesame oil, butter and water into a pot, add some salt, then cover.

5 Cook on a high heat for three minutes or so until the pak choi is tender and the water has reduced to a buttery emulsion.

6 Pour any meat juices into the hoisin sauce and cut the steak into 1cm slices, then add to the sauce, turn to coat.

7 To serve, alternate the steak and vegetables in warm bowls then scatter over the sesame seeds and crispy onions. Eat with some simple boiled rice.