Put a large pan of salted water on to boil. Scrub the potatoes and chop them into bite-size pieces. Add them to the boiling water and simmer for 5 mins.

While the potatoes cook, add 1 tbsp each brown rice miso and brown rice vinegar to a small bowl. Crush the garlic cloves and stir them in. Squeeze in the juice from the lemon and stir in 1 tbsp oil to make a marinade.

Pop the steaks into a dish. Pour over the miso marinade and turn them to coat. Set aside to marinate while you prepare the veg.

Drain the potatoes and shake them in the colander to rough up the edges. Set aside. Fill the pan with water, add a pinch of salt, cover and bring to the boil again.

Trim the ends off the French beans and set the beans aside. Trim the roots off the spring onion and finely slice it, white and green parts. Set aside.

Set a wok or deep frying pan over a medium heat. Add 1 tbsp oil and the potatoes. Fry for 10-15 mins, stirring often, till golden brown.

While the potatoes fry, warm a frying pan on a high heat for 3 mins. Add the steaks and fry for 3-5 mins on each side (depending on how well done you like your steaks). Transfer them to warm plate or board and loosely cover with foil. Leave the steaks to rest.

The water in the pan should be boiling by now. Add the French beans and simmer for 2 mins, then drain them. Tip the beans back into the pan and add half the pack of butter. Gently stir to coat the beans in the melting butter.

Arrange the steaks on 2 warm plates with the chipped new potatoes and French beans. Garnish with the sliced spring onion to serve.