Place the soy, vinegar, honey, two tablespoons of oil, garlic, ginger, shallots and chilli into a small bowl and whisk together. Pour into a large snap-lock bag and add the steaks. Seal the bag and leave to marinate for a minimum of 20 minutes or overnight in the fridge.
Cook the brown rice according to the packet instructions. Add remaining oil, season with a pinch of salt and pepper, and fluff with a fork.
When you’re ready to cook the steak, heat a BBQ, griddle pan or fry pan to high heat. Add the steak and cook on one side for around 4-5 minutes without moving it. Then turn it over and cook on the other side for the same time for medium-rare. Once the steak is cooked, take it off the heat and let it rest for 5 minutes on a warm plate. Slice thinly.
While the steak is cooking, steam the bok choy for 3-5 minutes or until tender but still firm.
Serve the steak on top of the fluffy brown rice, sprinkled with sesame seeds, coriander and a side of bok choy.
Tips
If possible, let the steak marinate overnight to give a richer flavour.
