• Trim and halve the green beans. 
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Halve, peel and chop the onion into small pieces.
• Zest then quarter the lime. Roughly chop the coriander (stalks and all).
• Halve the chilli lengthways then discard the core and seeds. Finely chop.

• 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 and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Place a large pan over high heat with a drizzle of oil.
• Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
• Once cooked, remove from the pan and set aside.

• Return the pan to medium-high heat with another drizzle of oil, if necessary.
• Once hot, fry the carrots and green beans for 1-2 mins.
• Next add the onion, chilli and lemongrass paste.
• Cook until the veg is tender, stirring often, 3-4 mins.

• Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
• Cook until sauce has reduced slightly, 3-4 mins.
• Add the beef and cook until warmed through, 1 min.
• Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary!

• Fluff up the rice with a fork and divide between plates.
• Top with the spicy beef.
• Finish with a squeeze of lime juice and a sprinkling of coriander.