Ingredients

• 300g/10½oz basmati rice
• 500g/1lb 2oz lean beef fillet
• 1 tbsp sesame oil
• 1 garlic clove
• finely chopped
• 1 lemongrass stalk
• finely shredded
• 2.5cm/1in piece of fresh root ginger
• finely chopped
• 1 red pepper
• cored
• deseeded and thickly sliced
• 1 green pepper
• cored
• deseeded and thickly sliced
• 1 onion
• thickly sliced
• 2 tbsp lime juice
• freshly ground black pepper
• coriander leaves
• to garnish

Directions

• Place the rice in a lidded pot
• cover with water and bring to the boil. Place the lid on the pot and reduce the heat. Simmer for around 10 minutes
• or until the rice is soft.
• Cut the beef across the grain into long
• thin strips.
• Heat the oil in a wok or large frying pan over a high heat. Add the garlic and stir-fry for 1 minute. Add the beef and stir-fry for a further 2-3 minutes
• or until lightly coloured. Stir in the lemongrass and ginger and remove the pan from the heat. Remove the beef from the pan and set aside.
• Return the pan to the heat. Add the peppers and onion to the pan and stir-fry for 2-3 minutes
• or until the onions begin to brown and soften.
• Return the beef to the pan
• stir in the lime juice and season to taste with black pepper. Garnish with the coriander and serve.