Slice the beef thinly and set aside soaking in the chimichurri dressing
Remove the skin from the garlic cloves
Heat the sesame oil in a large wok and fry the garlic cloves in the hot oil until it just begins to brown. Sprinkle the dried red chilli flakes into the hot oil
Then add the chopped red chilli and add in the carrots followed by the beans, allow them to cook ensuring the vegetables still have a bite in them. Stir in the soy sauce and season with a little salt
Remove the vegetables and set aside in a bowl with a lid
Then add the sliced beef into the wok and stir fry on heat for under a minute as the beef is already almost cooked
Now reduce the heat to a minimum and add in the vegetables, add the bok choy and drizzle the chimichurri sauce over this. Mix everything well together
Remove from the wok and serve with the steaming hot sticky rice. Garnish with chopped spring onion for a fresh, crunchy garnish