Pour the rice into a sieve and rinse under cold water. Tip the rinsed rice into a pan. Pour in 400ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat down and gently cook for 25 mins till all the water is absorbed. Take off the heat and leave to steam, lid on, in the pan. It will stay warm in there.
While the rice cooks, tip the sugar into a dish. Pour in the tamari. Finely grate in the lime zest. Juice the lime into the dish. Peel and grate or crush the garlic and add to the dish. Give it all a good stir. Add the beef stir-fry strips and turn a few times to coat. Set aside to marinate for a few mins.
Warm a dry wok or deep frying pan over a medium heat. Add the peanuts. Toast for 3-4 mins till the nuts smell sweet and are a little browned. Tip the peanuts into a clean tea towel or a few sheets of kitchen paper. Gently rub to remove any loose skins (some bits will stay on, don't worry about them). Roughly chop the peanuts and set aside.
Peel and finely slice the onion. Halve the pepper. Scoop out the seeds and white bits. Finely slice it. Finely slice half the cabbage, discarding any really thick bits of core.
Put the wok back on a high heat for 2 mins. Add ½ tbsp oil. Lift the beef stir-fry strips out of the marinade (keep the marinade for later) and add to the pan. Stir fry for 3-4 mins till the beef is browned. Take the beef out of the pan and place on a plate.
Add another ½ tbsp oil to the pan. Add the onion and cabbage to the pan. Stir fry for 5 mins till the veg start to soften. Add the pepper and stir fry for another 3 mins.
Tip the beef back into the pan with any meat juices from the plate. Pour in the marinade. Add 150ml boiling water. Bring to a boil, then turn the heat down and simmer for 5 mins.
The rice should be cooked. Divide it between two warm bowls. Top with the beef stir-fry and the chopped peanuts.