Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 200ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil then turn the heat right down. Very gently simmer for 20-25 mins till all the water is absorbed, then take the pan off the heat and set aside for 5 mins, lid on, to finish cooking the rice.

Meanwhile, pat the minute steaks dry with kitchen paper and prick them all over with a fork. Pop them in a dish and pour over the teriyaki sauce, turning to coat them on both sides. Set aside to marinate while you prepare the veg.

Trim and peel the carrot, then finely slice it into batons. Halve the red pepper, scoop out the seeds and white pith, and finely slice it. Trim the root end off the pak choi and finely slice the stalk. Finely shred the leaves, but keep them separate.

Peel and finely chop the garlic. Trim the roots and any ragged greens off the spring onion. Chop the white part into 1/2cm-long pieces. Finely shred the greens and set them aside.

Warm a large frying pan or wok on a high heat for 2 mins. When hot, add ½ tbsp oil and the steaks, shaking off any excess marinade. Fry for 30 secs- 1 min on each side (for more well done steaks, cook them for 1-2 mins longer). Lift the steaks out of the pan and set aside on a plate, loosely covered with foil. Let them rest while you stir fry the veg.

Wipe the pan clean. Add another ½ tbsp oil and the garlic. Sizzle for 15 secs, then add the carrot, pepper, pak choi stalks and white spring onion. Stir fry for 2-3 mins. Add the pak choi leaves with 2 tbsp water and 1 tbsp tamari. Stir fry for 2-3 mins till the veg are tender but still have plenty of bite.

Fluff the rice with a fork and divide it between 2 warm plates. Top with the stir fried veg and the minute steaks. Garnish with the spring onion greens to serve.