Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

Pop the beef strips into a bowl and add ½-1 tbsp chilli spice blend (it's hot, so use as much or as little as you prefer) and a pinch of salt and pepper. Stir to coat the beef, then set aside to marinate.

Peel and thinly slice the red onions. Peel and thinly slice the garlic. Halve the peppers, scoop out the seeds and pith, and thinly slice them.

Warm 2 tbsp olive oil in a large frying pan or wok on a high heat. Add the beef and fry for 2-3 mins, turning once or twice, till browned. Scoop the beef strips out onto a plate and set aside.

Pop the pan back on the heat and add the peppers, onions and garlic. Add a pinch of salt and pepper and stir fry for 5-6 mins, till tender and slightly caramelised at the edges. Add the beef back to the pan and warm through for 30 secs. Squeeze in a little lemon juice.

Divide the rice between 2 warm plates and top with the beef stir-fry. Add a handful of rocket to each plate and serve with the yogurt on the side.