Hot and sour beef stir-fry with green beans

INGREDIENTS
1 tbsp clear honey
splash of Thai fish sauce, such as nam pla
675g (11⁄2lb) rump steak, cut into
thin strips
handful of fine green beans, trimmed
1 tbsp sesame oil
rice or noodles, to serve

For the hot and sour sauce
2 garlic cloves, grated or
finely chopped
1 tsp dark soft brown sugar
6 salted brown anchovy
fillets, chopped
3 red chillies, deseeded and finely chopped
splash of Chinese rice wine
juice of 1 lime
salt

METHOD
First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except the rice wine and lime juice, into a smooth paste. Add the lime juice slowly, tasting as you go, and season with salt. Set aside.
Put the honey and fish sauce in a bowl, add the steak, and combine well. Blanch the beans in a pan of boiling salted water for a few minutes, then drain and refresh in cold water.
Heat the oil in a wok or large frying pan over a medium-high heat. Add the steak, and stir-fry, tossing the meat constantly, for 3–5 minutes until it is sealed and cooked. Remove with a slotted spoon, and set aside.
Add the hot and sour sauce to the wok or frying pan, and stir for a couple of minutes. Return the meat to the pan, and throw in the beans. Increase the heat to high, add the rice wine, and let boil for a minute or two. Serve immediately with the rice or noodles.