1. Heat olive oil, garlic, salt, green ginger root and pepper in a skillet or in the top pan of a chafing dish over a flame.
2. Add flank steak and brown the meat lightly for a minute or two.
3. Add soy sauce,sugar and cover the skillet.
4. Cook the beef for about 2 more minutes.
5. Remove the meat and keep it warm.
6. Add  bean sprouts, tomatoes,and green peppers to the pan juices.
7. Cook for about 3 minutes.
8. Add the meat and stir in the cornstarch blended with 1/4 cup of cold water.
9. Cook, whilst stirring until the sauce is thickened.
10. Turn into a warm serving dish.
11. Sprinkle with scallions.

List of ingredients required:

• 4 tbsp olive oil.
• 1 clove of garlic, crushed.
• 1 tsp salt.
• 1 tsp green ginger root, finely chopped.
• 1 pound flank steak, cut into thin diagonal slices.
• 4 tbsp soy sauce.
• 1/2 tsp sugar.
• 2 cups bean sprouts.
• 2 tomatoes, peeled, seeded and coarsely chopped.
• 2 green peppers, seeded and cut into strips.
• 1 tbsp cornstarch.
• 1/4 cup cold water.
• 2 or 3 scallions, cut into 1 inch pieces.

1. Trim and flatten the fillet slightly

2. Brush one side of the fillet with melted butter and season it with freshly ground pepper (Do not add salt because it will extract the juices)

3. Put the steak under a hot grill, with the buttered and seasoned side facing up

4. Once the steak is brown, turn it over

5. Brush the other side with the remaining melted butter and season it with pepper

6. Turn the heat lower and continue grilling for a further 5minutes while only turn it once

7. Lift the steak on to a board and carve it into 6 even slices

8. Transfer the sliced pieces of steak onto a serving dish and garnish them with the sprigs of watercress.

List of ingredients required:

(serves 2 people)

12 to 14 oz thick fillet steak
1/2 oz melted butter
Salt and black pepper

Garnish:

Watercress

1. Peel and thinly slice the onions

2. Set 4 onion rings aside and chop the remainder finely

3. Peel and dice the beetroot finely

4. Remove the stalk and seeds from the pepper and dice the flesh

5. Chop the capers

6. Flavour the mayonnaise with mustard and a few drops of Tabasco sauce

7. Chill the sauce while continuing making the dish

8. Cut the steak into fine thin shreds with a sharp knife

9. Season to taste with salt and black pepper

10. Shape the steak into four flat rounds

11. Arrange the steak rounds at the center of a serving dish

12. Make a shallow hole in the middle of every steak

13. Put an onion ring around the hole and slip an egg yolk inside the hole

14. Arrange the chopped vegetables in small mounds around the steaks

15. Sprinkle the steaks and vegetables with finely grated horseradish

16. Serve the chilled sauce separately

List of ingredients required:

2 tablespoons finely chopped parsley
1 cooked beetroot
2 onions
1 lb rump steak
Salt and black pepper
Tabasco sauce
4 egg yolks
4 tablespoons capers
1 large green or red pepper
1/4 pint mayonnaise
1 to 2 level teaspoons made French mustard
Grated horseradish (garnish)