Soy and ginger Beef Cookies

Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the shaoxing wine and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.