Beef in Oyster Sauce & Handmade Spring Onion Pancakes

• Meanwhile, trim and halve green beans. Cut carrot into thin sticks. Thinly slice spring onion. • In a large bowl, combine basic sponge mix and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), using your fingertips to rub together, until dough resembles breadcrumbs. • Add spring onion, the warm water and a generous pinch of salt and bring dough together (don't worry if dough is flaky at this point). • Lightly dust a work surface with half the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside.

TIP: If the dough is sticky while kneading, dust with extra flour.

• In a medium bowl, combine beef strips, Asian BBQ seasoning and a drizzle of olive oil. Set aside. • In a medium heatproof bowl, combine ginger paste, the remaining garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant. • Add sriracha and the brown sugar and stir until combined. Season to taste.

• Dust a work surface with the remaining flour, then divide dough into 6 golf ball-sized pieces. • Pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5cm thick. • In a large frying pan over medium heat, heat enough olive oil to cover the base of the pan. • Cook pancakes until browned, 2-3 minutes each side. Transfer to a paper-towel lined plate. Add extra oil as necessary.

• In a second large frying pan, heat a drizzle of olive over high heat. • Stir-fry carrot and green beans until tender, 4-5 minutes. Transfer to a bowl and set aside. • Return pan to high heat with a drizzle of olive oil. Stir-fry beef strips until browned and cooked through 1-2 minutes. • Return cooked veggies and all beef to pan, and stir in oyster sauce and the water (for the sauce), until bubbling, 1 minute. Season.