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Freeze the beef in the fridge for 1.5 to 2 hour to half frozen. Slice the beef into paper thin slices. Cut the onion and spring onion into thin slices.
Mix all the sauce ingredients in a small mixing bowl.
Heat a tablespoon of oil in a pan over medium heat. Stir fry the onion until soft and tender.
Then follow with the beef slices, and ginger paste cook until beef is no longer pink.
Pour the sauce mix in and stir well to combine all ingredients evenly.
Cook for 2-3 minutes until the sauce is thick. Then turn off the heat and sprinkle the chopped spring onions in.
Served over the bed of steamed rice. Topped with poached egg, spring onions and Japanese ginger pickle.