2 tsp cornflour, mixed to a paste with 2 tbsp water
1 tbsp vegetable oil
300 g beef frying steak (thinly sliced)
1 garlic clove (thinly sliced)
1 red chilli (finely chopped)
3 spring onions, sliced into small pieces
300 g pack beansprout
100 g bag baby spinach
handful sesame seeds, toasted
cooked rice (to serve)
In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.