Fill your kettle and boil it. Tip the rice into a small pan and pour in 300ml boiling water. Add a pinch of salt, cover the pan with a lid and bring to the boil. Once the pan is boiling, turn the heat right down to very low and gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and leave the rice in there, lid on, to steam and finish cooking.

While the rice simmers, cook the beef. Put a deep frying pan or wok on a medium-high heat. Add 1/2 tbsp oil and the beef mince. Use a wooden spoon to break up any lumps and spread the beef out in the pan in an even layer. Fry for 5 mins, without stirring, to brown the underneath of the beef. Stir to turn the beef, then fry in an even layer for a further 5 mins. The beef should be well browned all over.

While the beef fries, peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith, then finely chop the pepper. Peel and grate the ginger.

When the beef has cooked for 10 mins and is a nice dark brown, add the onion, pepper, ginger and curry paste. Stir well to mix, then fry for 5 mins. Stir now and then. The veg should be glossy and just starting to soften.

While the beef and veg fry, pick the leaves off the coriander stalks.

Taste the beef and add a pinch of salt if you think it needs it. Divide the rice between 2 warm bowls. Top with the crispy currried beef and top with the coriander leaves to serve.