a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve, peel and thinly slice the red onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Roughly chop the coriander (stalks and all).

a) Heat a splash of oil in a large frying pan over high heat. b) When the oil is hot, add the steak strips. c) Sprinkle on the Thai style spice blend (see ingredients for amounts - be careful it's hot!) and stir-fry until browned, 1-2 mins, continuously stirring. TIP: Don't crowd the pan or your beef strips will stew instead of fry! It's best to cook it in batches. IMPORTANT: Wash your hands and equipment after handling raw meat. d)Transfer each batch to a plate, wipe out the pan and return to high heat with a splash of oil. IMPORTANT: The steak is safe to eat when the outside is cooked.

a) When the oil is hot, stir-fry the red onions and peppers until slightly softened, 2-3 mins. b) Lower the heat and stir in the hoisin sauce and soy sauce. c) Bring to a bubble and remove from the heat.

a) While the rice cooks, return the pan to medium heat and stir in the beef strips you browned earlier. b) Stir-fry until everything is piping hot and then mix through the coriander.

a) Share the rice between your bowls and spoon your sticky beef on top. Enjoy!