300g/10½oz basmati rice
500g/1lb 2oz lean beef fillet
1 tbsp sesame oil
1 lemongrass stalk, finely shredded
2.5cm/1in piece of fresh root ginger, finely chopped
1 red pepper, cored, deseeded and thickly sliced
2 tbsp lime juice
freshly ground black pepper
Cilantro leaves, to garnish
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 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 to the pan and stir-fry for 2-3 minutes.
Return the beef to the pan, stir in the lime juice and season to taste with black pepper. Garnish with the cilantro and serve.
Recipe adapted from: Good Food