Stir together the teriyaki sauce, ginger, garlic, brown sugar and sesame oil if using.

Toss the beef in the marinade, cover and stand 10 minutes.

Drain well.

Heat a good dash of oil on a preheated barbecue hot plate.

When sizzling, add the beef and toss over a high heat until the meat is well browned but not overcooked. Set aside.

This is probably best done in 2-3 batches to ensure the meat browns well and does not stew.

Cut the corn into 2cm wide discs and place onto the hot plate with the beans and toss for 3-4 minutes until crisp tender and beginning to brown.

Add extra oil if required. Add the spring onions and return the beef and toss to mix.