Step 1

• Boil the kettle. Half-fill a medium saucepan with the boiling water.• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

Step 2

• Meanwhile, thinly slice long chilli (if using).• In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.• Finely chop garlic. Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans.• In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef strips, tossing to coat. Set aside.

Step 3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, stirring, until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat.• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.TIP: Cooking the beef in batches over high heat helps it stay tender.

Step 4

• Drain pickled chilli.• Divide rice between bowls. Top with Japanese-style beef and veggies.• Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!TIP: Some like it hot, but if you don’t just hold back on the chilli!