Pour the rice into a sieve and rinse under cold water. Tip the rice into a small pan. Pour in 300ml 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 for 5 mins, lid on, in the pan. It will stay warm in there.

While the rice cooks, tip 1 tbsp Demerara 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.

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. Roughly chop the peanuts and set to one side.

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 2 warm bowls. Top with the beef stir-fry and the chopped peanuts.