Poach the steaks for about 8 minutes. If you have a thermometer, the steaks will be perfect when the core temperature is 46˚, this will take any guess work out of the dish.
Lift the cooked steaks from the pan onto a warm plate and leave to rest in a warm place. Pour the remaining liquid through a fine sieve into a measuring jug. Keep 500ml and pour the rest into a container and freeze for other sauces.
Add the vegetables and ginger to the remaining cooking stock and simmer for 3 minutes.