Step 1

To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug.

Step 2

Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. When the oil is hot, add the pepper and courgette. Fry until golden and tender. Remove from the pan and place on a plate. Set aside.

Step 3

Return the skillet to the heat and add another tablespoon of oil. Add the sliced steak and cook without turning for 2-3 minutes. Turn and cook undistrubed for another 2-3 minutes. Pour the sauce into the pan and simmer for about 5 minutes, until the sauce has thickened and coats the beef. Add the peppers and courgette back in and toss to coat in the sauce.

Step 4

Stir in the spring onions and the basil.

Step 5

Divide the rice into 4 bowls and spoon over the beef and peppers. Serve with extra spring onions and basil.