Step 1

Preheat oven to 200°C. Rinse the rice in a fine sieve under cold water until the water runs clear. Place the rice, water, coconut cream and ginger in a large heavy-based saucepan over medium heat. Season with salt. Bring to a simmer, stirring occasionally. Simmer for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes to stand.

Step 2

Meanwhile, line a tray with baking paper. Spread the sesame seeds over a plate. Season the beef. Roll in the sesame seeds to evenly coat. Heat the vegetable oil in a large frying pan over medium-high heat. Cook the beef, turning occasionally, for 4 minutes or until browned. Transfer to the tray. Roast for 12 minutes for medium or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest.

Step 3

Combine the chilli, vinegar, sugar and sesame oil in a bowl. Add the cucumber and carrot. Toss to combine.

Step 4

Thinly slice the beef and serve with the rice and cucumber mixture.