Slice and shred your ginger and slice your garlic cloves as thinly as you can.
Place a good pan on the stove on a moderate heat for a couple of minutes.
Remove the steaks from the marinade and pat them dry with some kitchen roll. Then rub them with the sunflower oil.
Now, turn up the cooking temperature to nearly full heat and sear the steaks in the pan for 1 minute each side, and one minute on each edge too. Set them aside on a warm plate to rest and turn the heat on the pan right down to low.
Scatter half the spring onions, most of the ginger and all of the garlic into the pan, moving them around a bit. Add a little water and pop in the greens to wilt. Cover the pan with a lid to help the greens cook down a little – should probably take about 3 or 4 minutes depending on what greens you have opted for. Remove the lid and add the soy sauce and the juice of the lime.
Turn off the heat and add the steaks to the pan along with any juices from the steaks. This will help them warm up a little and retain all the flavour from the cooking juices.
Arrange the greens on a couple of warmed plates, slice the steak on an angle and place on top of the wilted greens. Spoon over the juices from the pan, scatter over some coriander, toasted sesame seeds and the remaining spring onion, ginger and chilli.