Suzie Lee served up tasty honey chilli beef with garlic lettuce on Saturday Kitchen.

The ingredients for the beef are: 500g rump steak, cut into thin strips against the grain, 1 tsp cornflour, pinch fine sea salt, pinch ground white pepper, 1 tbsp light soy sauce, 1 tbsp sesame oil, vegetable oil, for frying, 1 onion, thinly sliced, 1 green pepper, thinly sliced and 2 spring onions, finely sliced, to garnish.

For the sauce: 2 garlic cloves, finely chopped, 1 red chilli, finely sliced and seeds removed if less heat preferred, 2 tbsp light soy sauce, 160g runny honey, 4 tbsp distilled white vinegar and pinch fine sea salt.

For the batter: 2 free-range eggs, beaten, 8 tbsp plain flour, 8 tbsp cornflour, pinch fine sea salt and pinch ground white pepper.

For the stir-fried lettuce: 2 tbsp vegetable oil, 2 garlic cloves, finely sliced, 1 iceberg lettuce, cored, leaves separated and any large leaves torn in half, 2 heaped tbsp oyster sauce and 1 tbsp light soy sauce.

See recipes by Suzie in her book titled: Simply Chinese Feasts available from Amazon now.