Fill and boil your kettle. Pour half of the tamari and ½ tbsp olive oil into a shallow bowl and mix to make a marinade. Lay the minute steaks in the bowl, turn a few times to coat, then 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 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 and garlic into a medium bowl. Add 1 tsp horseradish mustard and the remaining tamari. Grate in the lime zest and squeeze in the juice. Trim and peel the carrots. Use a vegetable peeler to shave the carrot into ribbons, finely slicing the core when you peel down to it. Trim any woody ends off the mangetout and roughly shred them (any smaller mangetout can be left whole). Peel and thinly slice the red onion. Mix the veg and ginger dressing 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.

Set the frying pan back 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 pop on a plate.

Pour the marinade into the pan and bring to a bubble. Simmer for 1 min then add steaks back to the pan. Scatter in most of the sesame seeds. Cook for 15 seconds on each side, then 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, then top with the pickled veg ribbons, pouring over the ginger dressing. Top with the steaks and drizzle with the marinade from the pan. Top with the remaining toasted sesame seeds to serve.