Place the stock, chilli, grated ginger, honey and soy sauce into a saucepan and bring to a simmer.
Add the green beans and carrot to the pan and simmer for four minutes.
Heat the olive oil in a non-stick frying pan and fry the steak for 2-3 minutes, or until cooked to your liking. Leave aside to rest for two minutes.
Drain the steak on kitchen paper and place in the centre of a serving bowl.
To serve, pour the broth over the steak and scatter over the chopped coriander.
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