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

Heat a splash of oil in a large frying pan over high heat. When the oil is hot, add the steak strips. Sprinkle on the Thai spice (see ingredients for amounts - be careful it's hot!) and stir-fry until browned but not cooked through, 2 mins. TIP: Do this in batches if your pan is small. You want the steak to brown not stew. Transfer 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.

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

Cook the rice according to pack instructions.

While the rice cooks, return the pan to medium heat and stir in the beef strips you browned earlier. Pour in any steak resting juices. Stir-fry until everything is piping hot and then mix through the coriander.

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