• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, grate carrot. • Roughly chop cucumber. • In a large bowl, combine carrot, cucumber, mixed salad leaves and sesame dressing. Toss to combine. Season to taste with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. • Return all beef to pan, then add teriyaki sauce and the brown sugar and toss to combine. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Divide rice between bowls. • Top with Japanese sesame salad and teriyaki beef. Spoon over any remaining teriyaki sauce. • Garnish with mixed sesame seeds. • Serve with pickled ginger. Enjoy!