Peel and grate the garlic and ginger. Place them in a large bowl or dish. Measure out 2 tbsp tamari and add to the bowl. Add the steaks. Turn them a couple of times to coat them in the marinade. Leave to marinate for 10 mins.

Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain, rinse again and tip into a small pan. Pour in 150ml boiling water. Cover and bring to the boil. Turn the heat right down to low. Gently cook for 20-25 mins till all the water is absorbed. Set aside, lid on, for 5 mins to finish cooking the rice.

Trim the courgettes. Use a vegetable peeler to peel long, flat ribbons off them. Run it down one side, peeling off ribbons, till you get to the seeded core, then turn the courgette round and start on the next side. Put the courgette ribbons in a bowl. Finely slice the seeded core and add to the bowl.

Trim and peel the carrots. Slice them into long, flat ribbons too. Add them to the courgettes, slicing the core the same way. 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.

Grate the zest off the lime. Juice it. Pop the lime zest and juice in a bowl. Add 1 tsp caster sugar, 1 tsp oil and a pinch of salt. Whisk together. Taste and season if it needs it. Put to one side.

Brush a griddle or frying pan with 2 tsp oil. Put on a high heat to warm up. When it’s smoking hot, add the steaks (keep the marinade). Fry for 1-2 mins for rare, or 2-3 mins for well done.

When they’re brown underneath, flip the steaks over. Fry for another 1-2 mins (or a little longer if you prefer your steaks well done). Lift them out of the pan. Rest them on a warm plate, covered with foil, for 5 mins. Pour the marinade into the pan and bring to a bubble.

Add the dressing to the courgette salad. Toss to mix. Serve the steaks with the salad and rice, garnished with the remaining chilli and coriander.Pour the warm marinade over the steak.