Wash all the vegetables. Pre-heat the oven to 200°C.
Peel and finely slice the carrots. Top and tail the courgettes, cut in half lengthyways and finely slice. Finely dice the spring onion bulb. Finely slice one third of the spring onion stem. Peel and finely dice the ginger.
Make a small incision into the beef and stuff the pocket with sage leaves.
Heat a frying pan and add a dash of olive oil. Season the beef and then place in the pan. Sear both sides, turning once the first side has coloured a little. Once coloured on both sides, remove from the pan and place in an ovenproof dish. Place in the oven and cook for 5 minutes. Remove from the oven and leave to rest.
Heat a wok or large frying pan. Add a little olive oil and then add the carrots, ginger, spring onion and season with salt. Stir gently for 5 minutes then add the butter, sugar and a little water. Cover the wok with a lid and cook for about 6 minutes or until all the liquid as been absorbed. Finally, add the chopped spring onion stem and stir in. Remove from the heat.
If necessary, briefly return the beef to the pan to re-heat.
Use stainless steel serving rings to plate your vegetables. Remove the rings and place the beef on top of the vegetables.
«This recipe can be made with any cut of beef. Vary the vegetables according to season»