Pour the tamari and ½ tbsp olive oil into a shallow bowl and mix to make a marinade. Lay the minute steaks in the bowl and turn a few times to coat them. Set aside to marinate for 10–15 mins. While the steaks marinate, tip the rice into a small pan. Pour in 450ml boiling water. Add a pinch of salt. Cover. Bring to the boil, then turn the heat down and cook gently for 15–20 mins, till the water has been absorbed and the rice is sticky. Once cooked, take the pan off the heat.

While the rice is cooking, peel and grate the ginger into a medium bowl. Add 1 tbsp each horseradish mustard and rice vinegar, ½ tbsp sugar and a pinch of salt. Trim and peel the carrot, then use the veg peeler to peel ribbons off both the carrot and cucumber. When you get to the middle cores, stop and finely chop them. Mix the veg and gingery mixture together and leave to pickle.

Place a frying pan on a medium heat. Tip in the sesame seeds and toast for 2–3 mins till golden. Tip out of the pan into a small bowl.

When the rice has cooked, stir through ½ tbsp caster sugar and 1 tbsp brown rice vinegar. Place the lid back on and leave to rest. The rice will stay warm in the pan.

Place the frying pan you toasted the sesame seeds in on a high heat till it’s smoking hot. Shake most of the marinade off the minute steaks, reserving the marinade in the bowl. Lay the steaks in the hot pan and cook for 45 secs on each side for rare, or a little longer for well done. Lift out of the pan and place on a plate.

Pour the reserved marinade into the pan and bring to a bubble. Simmer for 1 min then place the steaks back in the pan. Sprinkle in most of the sesame seeds. Cook for 15 seconds on each side. Take the pan off the heat. Lift out the steaks and thinly slice them.

Spoon the sticky rice into a couple of bowls. Top with a handful of peppery salad leaves each, then top with the pickled veg ribbons, pouring over the marinade. Top off with the sliced steak. Drizzle with any sauce from the pan and sprinkle over the remaining sesame seeds to serve.