Prepare the Beef: Pat the sirloin steak dry with paper towels. Slice it as thinly as you can against the grain. Place the beef slices in a medium bowl and toss with the cornflour until every piece is lightly coated. Set aside.

Mix the Sauce: In a small bowl or jug, whisk together the dark soy sauce, honey, rice vinegar, toasted sesame oil, and water. Set this aside near your hob.

Heat the Pan: Place a large frying pan or skillet over a high heat. Add 1 tablespoon of the vegetable oil. You want the pan to be very hot – the oil should be shimmering slightly before you add the beef.

Sear the Beef: Working in two batches to avoid overcrowding the pan, add half of the beef to the hot pan in a single layer. Let it sear for 60-90 seconds per side without moving it, until you get a lovely brown crust. This process is key for the Maillard reaction, which creates immense flavour. Remove the seared beef to a clean plate and repeat with the remaining beef.

Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining tablespoon of oil to the pan. Add the chopped garlic, grated garlic, grated ginger, and the white parts of the spring onions. Sauté for about 30-45 seconds, stirring constantly until fragrant. Be careful not to let the garlic burn.

Create the Sauce: Pour the prepared sauce mixture into the pan. Bring it to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it bubble away for 1-2 minutes until it starts to thicken slightly.

Combine and Finish: Return the seared beef and any accumulated juices to the pan. Toss everything together to coat the beef in the glossy sauce. Let it cook for another minute, just to heat the beef through. What works best for me is to turn off the heat at this point to prevent the beef from overcooking.

Serve: Stir through the green parts of the spring onions, sprinkle with toasted sesame seeds, and serve immediately.