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Recipe (15min, serves 2)

• 1 small (100-200g) good quality steak sliced very thin (half frozen steaks are easier to cut thin)
• 2 cups of cooked rice (a packet of microwave rice cold with a splash of water will work)
• 1 small onion, sliced
• 2 spring onions chopped
• 1/3 cup corn
• 1 tbspn neutral cooking oil, or render some beef fat down

Sauce
• 1.5 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp water
• 1/2 tsp ground black pepper
• 1/2 tsp fresh ginger, grated
• 3 cloves garlic, grated
• 1tsp sesame oil

Directions
• Combine all the sauce ingredients in a bowl and set aside
• Slice all the vegetables and steak and have them ready to go.
• Heat a pan or wok to very high heat with the oil and add the onion and fry until fragrant and starting to go translucent (about 90 seconds), then add the beef.
• After 1 minute all the rest of the vegetables, the rice and the oil and stir until all coated with the sauce, then leave it still in the pan for around 3 minutes so the bottom crisps up a little bit.
• Give it a quick stir before serving. It is designed to be served sizzling so you can either eat it straight from the pan or serve up large spoon-fulls to the guests.