Sticky Asian Beef with Jasmine Rice and Pickled Vegetables

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat beef dry with paper towels cut in half vertically and place in a shallow dish. Drizzle with olive oil, season with salt and pepper then rub with five-spice powder and ginger. Set aside to marinate for 5–10 minutes.
3. In a small pot on high heat, bring vinegar, water, sugar and salt to the boil, remove from heat. Peel carrot and courgette into ribbons, stopping when you reach core of the courgette. Add ribbons to a heat-proof bowl with spring onions and pour over hot vinegar mix, leave to pickle. Toss twice.
4. Heat a medium dry, fry-pan on high heat and toast sesame seeds for about 30 seconds until slightly golden. Remove from pan and set aside. Be careful as sesame seeds will burn quickly.
5. Return pan to high heat with a drizzle of oil. Cook beef for 1 minute each side until golden. Reduce heat to low. Add kecap manis oyster sauce and water to pan and simmer beef for 1 minute, until medium-rare or cooked to your liking. Remove pan from heat and rest for 1 minute.
6. spoon ¾ cup cooked rice onto a plate. Place sticky Asian beef on top, drizzle with kecap manis oyster sauce from pan and serve drained, pickled vegetables on top. Sprinkle with sesame seeds and coriander.