Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip the rice into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on, for 5-10 mins. The rice will stay warm in the pan.

Meanwhile, thinly slice the chilli (halve it and scrape out the seeds if you prefer less heat). Peel and finely chop the garlic. Trim the roots and dry tips off the spring onions. Separate the green and white parts and finely chop both, setting the white parts aside. Finely chop the coriander stalks, setting the leaves aside. Slide the chilli, garlic, coriander stalks and green spring onion tops into a bowl. Stir in the teriyaki sauce and set aside.

Trim the woody ends off the flat beans and slice the beans into bite-size chunks. Peel the carrot and chop it into fine matchsticks. Halve the red pepper and scoop out the seeds. Slice the pepper into thin strips.

Pour 1 tbsp olive oil into a deep frying pan or wok and warm to a medium-high heat. Season the venison minute steaks with salt and pepper. When the pan is hot, add the venison steaks. Fry for 2-4 mins on each side, till caramelised. Lift the venison out onto a plate and allow to rest.

Pop the empty pan back on the heat and add an extra 1 tsp olive oil. Add the carrot, white spring onion, pepper and beans. Stir fry for 3-4 mins, till tender. Pour in the teriyaki sauce and cook for a further 1-2 mins. Stirring occasionally.

Slice the venison steaks. Heap the rice onto 2 warm plates and top with the veg and venison. Garnish with the coriander leaves to serve.