Separate the baby gem leaves. Wash and dry in a salad spinner.
Crush the garlic.
Peel and grate the ginger.
De-seed and cut the red chilli into thin strips.
Drain the sweetcorn.
Pick and roughly chop the coriander leaves.
Juice the lime.
Heat a frying pan until hot and add the oil.
Sear the steak for 2 minutes on each side and then allow to rest.
Remove the pan from the heat and add the soy, garlic, ginger and chilli. Stir and then pour over the steaks.
Mix the beansprouts with the sweetcorn, lime juice and coriander.
Slice the steaks into thin strips.
Fill each leaf with a strip of the steak with some of the soy marinade. Top with a small amount of the sweetcorn and bean sprout mix and serve immediately.
«Allow the steak to rest for a few minutes before slicing. This wil make sure that the steak remains juicy and succulent.»