Tip the rice into a sieve and rinse under cold water. Pour the coconut milk into a small pan and bring to the boil. Add the rice, a pinch of salt and 200ml boiling water. Cover and simmer for 8-10 mins, or till the liquid is absorbed. Remove from the heat and set aside, lid on, to steam for another 5 mins and finish cooking the rice. It will keep warm in the pan with the lid on if it’s ready before the beef.

While the coconut rice cooks, peel and finely chop the shallots. Break the broccoli into small florets, slicing them in half if necessary (you don’t need the stalk for this recipe, but you can keep it for adding to stir-fries or soups). Halve, deseed and dice the chilli. Peel and grate or crush the garlic.

Warm 1 tbsp oil in a deep frying pan or wok over a medium heat. Add the beef strips. Stir fry for 5 mins till the beef is browned all over. Scoop out of the pan and set aside on a plate.

Add the shallots and broccoli to the pan with 1 tsp oil and cook for 5-8 mins over a high heat, stirring occasionally, till the veg are browned and tender.

Return the beef to the pan. Stir in the garlic, chilli, 1 tbsp Thai red curry paste and 2 tbsp tamari. Cook, stirring, for 2-3 mins to mingle the flavours and warm the beef through.

Zest the lime and stir into the rice. Divide the coconut rice between 2 warm bowls and spoon over the Thai beef. Garnish with coriander leaves and lime wedges for squeezing.