Dredge the steak strips in the cornflour and set aside.
Heat the oil in a wok over a high heat. When the oil is smoking, stir-fry the steak strips and chilli for 2-3 minutes, or until the steak strips are browned all over.
Add the ketchup, honey, soy sauce and sesame seeds, stir well and bring the mixture to the boil. Remove from the heat, add the lime juice and stir well.
For the salad, place the spinach leaves into a bowl and pour over the oil and balsamic vinegar. Season, to taste, with salt and freshly ground pepper and mix well.
To serve, pile the spinach into the centre of a serving plate and spoon the sweet-and-sour steak on top.
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