Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm in the pan.
Peel and grate the garlic and ginger. Place them in a large bowl or dish. Measure out 1 tbsp tamari and add that to the bowl. Add the steaks. Turn them a couple of times to coat them in the marinade. Leave to marinate for 10 mins.
Trim the courgettes. Using the largest blade on a spiraliser, or a veg peeler, peel long, flat ribbons off them. If you’re using a peeler, run it down one side till you get to the core, then turn the courgette round and start on the next side. When you're left with just the seeded cores, finely slice them.
Put the courgette ribbons and cores in a bowl. Trim and peel the carrots. Slice them into long, flat ribbons too. Add them to the courgettes.
Finely slice the chilli. If you like less heat, flick out the seeds. Pick the leaves off the coriander stalks. Add most of the chilli and coriander leaves to the veg, keeping a little back for garnishing.
Grate the zest off the lime. Juice it. Pop the lime zest and juice in a bowl. Measure out another 1 tbsp of the tamari and add that. Add 1 tbsp caster sugar and 1 tsp olive oil. Whisk together to make a dressing. Taste and add a little salt or pepper if you think it needs it. Put to one side.
Brush a griddle or frying pan with 2 tsp olive oil. Place over a high heat to warm up. When it’s smoking hot, add the steaks (but not the marinade). Fry for 1 min on each side.
Lift the steaks out of the pan. Rest them on a warm plate, covered with foil, for 5 mins.
Add the dressing to the courgette salad. Toss to mix. Serve the steaks with the salad, garnished with the chilli and coriander you saved in step 5.