• Boil the kettle.
• Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• While the rice is cooking, thinly slice cucumber into rounds.
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
• Transfer to a bowl, season with salt and pepper and set aside. 
TIP: Cooking the meat in batches over high heat helps it stay tender.

• Return frying pan to medium-high heat. Cook garlic, tossing until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the brown sugar, until combined and slightly reduced, 2-3 minutes.
• Return cooked beef to pan, then add the soy sauce, stirring until combined, 1 minute. 

• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese-style dressing. Season to taste.
• Divide rice between bowls. Top rice with saucy coconut beef curry.
• Serve with Japanese-style cucumber salad. Enjoy!