'This dish requires your wok to be smoking hot. I would recommend leaving it on a high heat for at least 30–60 seconds before starting this stir-fry. Get that extractor fan on high, open all your windows and put away any laundry hanging in the kitchen – unless you want your clothes, too, to have a smoky finish.' - Jeremy Pang, author of School of Wok 300g (101/2oz) rib-eye steak, cut into large dice 150g (51/2oz) heritage baby tomatoes or cherry tomatoes, halved 100g (31/2oz) watercres...
