• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for another 12 mins, or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, place a large pan over medium heat (without oil).
• Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
• Once toasted, transfer from the pan and set aside (reserve the pan to use later). 

TIP: Watch them like a hawk—they can burn easily.

• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger. Use a teaspoon to scrape away the peel. 
• In a large bowl, mix the ginger, garlic, ketjap manis, soy sauce, BBQ rub, 2 tsp sugar (double for 4p) and half the sesame seeds. 
• Add the beef to the bowl and allow to sit for 5-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat.

TIP: Blend the marinade to a smooth paste with a food processor if desired.

• While the meat marinates, halve, peel and thinly slice the onion.
• Roughly chop the mushrooms.
• Trim and thinly slice the scallion.
• Return the pan to high heat with a drizzle of oil. 
• When hot, fry the onion and mushrooms until softened, stirring occasionally, 4-5 mins. Once cooked, remove from the pan, then return the pan to high heat with a drizzle of oil.

• Once the pan is hot, add the beef strips (reserve the marinade remaining in the bowl).
• Fry until browned, shifting as they colour, 2-3 mins. IMPORTANT: Beef is safe to eat when outside is browned.
• Once the beef is browned, add onions and mushrooms back to the pan along with the reserved marinade and 25ml water (double for 4p).
• Cook until warmed through, 1-2 mins.
• Loosen the sauce with a splash of water if required. Season with salt and pepper.

• Fluff up the rice with a fork and divide between bowls. 
• Top with the beef strips and veg. 
• Garnish with a sprinkling of scallion.
• Finish with a scattering of the remaining sesame seeds.