4 Tbsp olive oil
3 spring onion, chopped
1 thumb-sized piece ginger, finely chopped
1/2 tsp chilli flakes
1 large fresh green chilli, cut in half
1⁄2 cup Spekko Royal Umbrella Jasmine Rice
2 cups vegetable stock
1 x 400 ml can coconut milk
300 g sirloin or rump steak, cut into thin strips (fat removed)
Juice of 1⁄2 lime
1⁄2 tsp brown sugar
1 tsp fish sauce

To serve
1⁄4 cup chopped peanuts, toasted
Fresh coriander
Sliced, spring onion
Sliced red chilli

1. Heat the olive oil in a saucepan and fry spring onion, ginger, chilli flakes and fresh chillies for a few minutes until fragrant.

2. Add Spekko Royal Umbrella Jasmine Rice and fry for a few minutes. Add the stock and coconut milk and simmer on a low heat for 10-15 minutes, or until the rice is almost cooked. Add the meat strips and simmer for about 3-5 minutes. Be careful not to overcook, as the beef will become tough.

3. Season with the lime juice, brown sugar and fish sauce.

4. Dish into bowls and garnish with a sprinkle of peanuts, fresh coriander, spring onion and red chilli. Serve immediately.