Step 1

Combine the rice wine or sherry, soy sauce and honey in a jug. Place beef in a shallow glass or ceramic dish. Add three-quarters of the rice wine mixture and stir to coat. Cover and place in the fridge for 2-3 hours to marinate.

Step 2

Drain the beef. Discard marinade. Thread the beef onto skewers. Preheat a barbecue grill or chargrill on high. Spray the beef with olive oil spray. Cook for 2-3 minutes each side for medium or until cooked to your liking.

Step 3

Meanwhile, heat a wok or large frying pan over high heat. Spray with olive oil spray to grease. Add the ginger and stir-fry for 30 seconds or until aromatic. Add the choy sum stems and stir-fry for 1 minute. Add the choy sum leaves, pak choy and remaining rice wine mixture and stir-fry for 1-2 minutes or until the leaves just wilt.

Step 4

Divide the rice and greens among serving plates. Top with beef and serve.