Instructions: Mix the marinade, coat the steak with it and marinade it for at least 3 hours.

The steak is then grilled, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

In a wok, bring a little oil to medium high heat, and add the strips of beef, immediately followed by all the remaining ingredients, stir fry until heated through (about a minute).

Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad Thai and a soup such as tom yum ghoong (hot and sour shrimp soup)).

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