Heat a heavy frying pan and seal your piece of meat thoroughly; remove. Heat the oil in the same pan and sauté the spring onions, garlic and ginger until softened. Add the soya sauce, half of the coriander and the chillies. The heat of the chillies is a matter of choice–you can use a Scots bonnet for ultra-hot or a deseeded jalapeño for mild. Decide before you buy.
Place the sealed meat