Heat the olive oil in a large frying pan over a very high heat and stir fry the rump steak slices for 1 minute before adding grated carrot and courgette, sliced spring onions and chilli to the pan. Stir well before adding the soy sauce, honey, rice wine vinegar, crushed garlic and grated ginger. Continue to stir fry until the vegetables have softened slightly and the sauce is thick.