Step 1   Combine ingredients from A, rub into beef and leave to stand in fridge for 20mins. Score a cross into the stem of bok choy leaves, finely chop ingredients from C. Take the shallot (for garnish) and with sharp scissors, cut the green top down to where the hard stem to make a curl.

Step 2   Dissolve 1tsp of corn starch in 2tsp water. Combine egg white with beef from step 1 and mix in corn starch mixture. The trick is to mix quickly so as to avoid the mixture turning gluggy.

Step 3   Place bok choy in boiling water with a pinch of salt and a little oil and boil until soft.

Step 4   Heat oil in wok to 150 degrees and saute beef until just cooked (approx. 1min)

Step 5   Heat oil in frypan and combine with oyster sauce

Step 6   Add ingredients from C, saute until aromatic and reduce to medium heat. Add ingredients from B, beef and cook until sauce thickens.

Step 7   Serve beef and bok choy on plates and garnish with shallots