Perfect says it all. You’ve got a brilliantly simple technique for tender meat and a well-balanced sauce. Buy yourself good meat from a proper butcher.

 Prep

1. Beef: Sit your steaks or piece of meat on a board. Run your fingers across it to find the pattern/grain in it. Now, use a sharp chef’s or other knife to cut it into thin diagonal slices cutting against (not with) the grain. This makes for the best and most tender result. Cut each slice into bite-size pieces.
2. Mix the marinade: crush the garlic into a non-metallic bowl. Add the remaining ingredients. Add the meat. Turn it to coat. Set aside for 30 minutes or more (overnight if you wish).
3. Mix the sauce: stir the soy, sugar, lime and sesame oil together.

Cook

1. Rice: wash the rice in a sieve. This removes a bit of starch and will give you a lighter finish. Add it to a pan with the cooking water. Let it come to the boil. Cover. Reduce the heat. Let the rice simmer on low for 10 minutes or until the water is absorbed. Watch it doesn’t dry out.
2. Stir-fry: heat a large deep frying pan or a wok. Add the oils. Add half of the beef. Turn and stir-fry for 1- 2 minutes using a long-handled wooden spoon until the meat is just browned and still very tender. Don’t overcook or you risk toughening it. Scoop the meat onto a plate and keep it somewhere warm.
3. Repeat with the remaining meat. Remove to the plate and keep warm.
4. Slice spring onions horizontally into lengths. Throw those into the hot pan. Stir-fry for 1 minute or until wilted. Throw the cooked beef back in to reheat. Turn it for 10 seconds. Add the sauce. Stir well to heat through. Set aside for 10 seconds as you drain your rice. Fluff it with a fork.

Plate

1. For a rice tower: press the rice into a ramekin or large cookie cutter or chef’s ring. Turn it out on your serving plate. Or just divide the rice between warm bowls or plates. Arrange the meat around the tower or pile onto your rice. Add extra torn coriander.