Pour the cornflour into a separate large bowl or onto a plate, coat the beef strips all over in the cornflour and set aside. To avoid wasting the cornflour due to clumping, you can do this in two separate batches, so only pour out half the cornflour first and then repeat the process until all the beef is coated.

In a small bowl, mix together the salt and pepper seasoning mix.

Heat the oil in a large pan or wok over a high heat, once sizzling hot, shallow fry the beef for 5-10 minutes, until crispy all over, tossing regularly, then remove from the pan and transfer to a paper towel.

To the same pan, add a splash of oil, sauté the garlic for 1-2 minutes, add the bell pepper, green chilli, cook for 2-3 minutes before adding the beef back to the pan along with the spring onions, toss to combine, add the salt and pepper seasoning mix and toss again. Taste for seasoning, drizzle the honey and toss once more until combined.

Meanwhile, boil the egg. Bring a medium saucepan of water to the boil - for a soft-boiled egg, boil the egg for 6 minutes, then transfer immediately to an ice bath and leave to cool. Peel the shell from the egg and cut in half just before serving.

Remove the beef from the pan and stir fry the pak choi for 3-4 minutes over a high heat.

Serve the Salt & Pepper beef on the rice. Serve the pak choi and soft boiled egg on the side.