Start by making the beef marinade: mix the ginger, chilli, oregano, black pepper, sea salt, paprika and garlic together with a little water and a generous amount of soy sauce.

Then cut the steak into reasonably fine strips to maximise the surface area absorption of the marinade. Soak well in a shallow dish and cover up with cling film for a good half hour or more (the longer, the better).

Wash and chop the pak choi and bring a saucepan of water to the boil for the rice.

Cook the rice with c2 litres of water - basmati rice has a fine and subtle flavour to accompany the dish and will be ready to eat once it absorbs all of the water. You shouldn't need to drain the rice at the end as a result so don't add to much water at the start.

Fry the pak choi, vegetables, and spinach leaves in a large wok with hot olive oil, adding a little soy sauce as you go.

Lastly, flash fry the thin beef strips in another pan - this is the trickiest part as you do not want to overcook the beef and there is a danger of the beef cooking in the marinade if there is too much liquid in the pan.

Serve medium-rare with the rice and vegetables. Finish with a generous squeeze of lime juice and finely chopped spring onion if you have it.

Goes excellently with a gin and tonic, for which you can save some lime.