Finely slice your sprouts. Peel the carrot, then use the peeler to slice ribbons off the carrot. Peel and grate the ginger and garlic. Halve the chilli. Flick out most of the seeds and finely slice it.
Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water.
Tip the rice into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is tender. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.
Meanwhile, warm a wok or frying pan over a high heat. Add 1 tbsp oil. Add the beef strips and stir fry for 2 mins till browned. Remove from the pan using a slotted spoon and place in a bowl.
Keep the pan on the heat. Add the ginger, garlic and chilli. Squeeze in the tamarind paste. Pour in 100ml cold water. Stir in 1 tbsp honey. Bring everything to a simmer.
Tip in the carrots and half the shredded sprouts. Toss to coat in the fragrant sauce. Stir fry for 2-3 mins till the carrots have slightly softened.
Add in the cooked beef along with any resting juices. Stir fry for 3-4 mins to warm the beef through. Fold through the rest of the sprouts. Season.
Serve the sprout stir-fry with the steamed rice and wedges of lime to squeeze over.