Fill your kettle and boil it. Tip the rice into a sieve and rinse it under cold water. Tip it into a small pan and add 300ml boiling water and a pinch of salt. Put the pan on a high heat, cover and bring to the boil. Once it’s boiling, turn the heat right down and gently simmer for 8 mins till the rice has absorbed all the water and become tender. Take the pan off the heat and set aside, lid on, for 5 mins to steam the rice and finish cooking it.

Meanwhile, put a deep frying pan or wok on a medium-high heat. Add ½ tbsp oil to the pan, along with the beef stir-fry strips. Fry, stirring often, for 4 mins till the beef is browned all over.

While the beef fries, peel and finely slice the onion. Lift the beef out of the pan and set aside on a plate. Add another ½ tbsp oil to the pan and add the onion. Season with a pinch of salt and fry, stirring often, for 5 mins till the onion has started to soften and pick up some colour.

While the onion fries, halve the peppers. Scrape out the seeds and white pith and finely slice the peppers into strips. Fill and boil the kettle again if necessary.

Tip the beef back into the pan, with any resting juices from the plate. Add the pepper strips and 1 tbsp Jamaican jerk seasoning. Stir to mix. Pour in the coconut milk and top the pan up with 200ml boiling water. Pop a lid on the pan, or use a baking tray if you don't have a lid, and simmer for 8 mins till the beef and veg are just tender.

Fluff the rice with a fork and divide between 2 warm plates or bowls. Taste the stew and add a pinch more salt if you think it needs it. Ladle the beef and coconut stew over the rice and serve.