a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) When cooked, drain in a sieve and pop back in 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 drizzle of oil in a large frying pan on high heat.
b) When the oil is hot, add the beef strips and sprinkle over the Thai style spice blend (see ingredients for amount - add less if you don't like heat).
c) Stir-fry until browned, 1-2 mins. TIP: Do this in batches if your pan is small - you want the beef to brown, not stew. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when the outside is browned.
d) Once browned, transfer the beef to a plate and cover with foil to keep warm.

a) Wipe out the pan and return to high heat with a drizzle of oil if needed. When hot, add the onion and pepper, then stir-fry until slightly softened, 2-3 mins.
b) Lower the heat and stir in the hoisin sauce and soy sauce.
c) Bring to a bubble, then remove from the heat.

a) Just before the rice is cooked, return the pan to medium heat and add the browned beef strips to the peppers and onion..
b) Stir-fry until everything is piping hot.
c) Remove from the heat, then stir through the coriander.

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