sea salt and freshly ground black pepper 200g long-grain or basmati rice 1 x 230g sirloin or rump steak a thumb-sized piece of fresh ginger 2 cloves of garlic ½ a fresh red chilli 2 spring onions a small bunch of fresh coriander 2 tablespoons sesame oil groundnut oil 2 tablespoons of good-quality black bean sauce 2–3 tablespoons soy sauce 2 limes 1 egg, preferably free-range or organic

• Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions • Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge • Trim any excess fat from your steak and slice the meat into finger-sized strips • Peel and finely slice the ginger and garlic • Finely slice the chilli • Cut the ends off your spring onions and finely slice • Pick the coriander leaves and put to one side, and finely chop the coriander stalks • Get yourself a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips • Add the sesame oil and mix everything together