• 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 and set aside. 

• While rice is cooking, thinly slice cucumber into rounds.
• In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of 
olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, 
cook beef strips in batches, tossing, until browned and cooked through, 
1-2 minutes. Transfer to a bowl, season to taste 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. 
• 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 second medium bowl, combine cucumber, mixed salad leaves
and Japanese-style dressing. Season to taste.
• Divide rice between bowls. Sprinkle crushed peanuts over rice. 
• Top rice with saucy coconut beef curry.
• Serve with Japanese-style cucumber salad. Enjoy!