Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

First make the marinade and marinate the beef – peel and crush the garlic and stir together with the remaining marinade ingredients.

Step 3

Chop the meat into 2½cm/1inch cubes and add to the marinade. Stir well, cover and leave to marinate at room temperature for 30 minutes.

Step 4

Prepare the vegetables - meanwhile peel and chop the onion, peel and crush the garlic, trim and finely slice the spring onions.

Step 5

Start cooking - heat the vegetable oil in a pan over a medium to high temperature and add some of the beef to the pan – do not overcrowd the pan. You will probably need to cook the meat in batches. Sear the beef on both sides and remove from the pan. This should take only 1 – 2 minutes per side.

Step 6

Now add the butter, onion and garlic to the pan and cook for a couple of minutes.

Step 7

Return the beef to the pan, along with the remaining marinade and most of the spring onions. Hold some green slices of spring onion back for garnishing the finished dish.

Step 8

Cook for 2 – 3 minutes, or until everything is heated through, the beef is cooked to your liking and the sauce is sticky and covers all the ingredients.

Step 9

As you finish cooking the beef, quickly make the dipping sauce. Juice the lime or lemon and mix with the salt and pepper. It is important to do this at the last minute as you do not want the salt crystals to dissolve into the lime juice.

Step 10

Serve immediately - with some steamed rice, sliced cucumber, some halved cherry tomatoes and the lime dipping sauce on the side.