Place 1 cup of rice into a saucepan, along with two cups of water. Season with salt and bring to the boil.

Once boiling, place a lid on and turn down to a very small flame and simmer for 10-15 minutes until the rice is cooked.

Slice the beef (against the grain) into thin strips and coat in the cornflour and 4 tbsp of soy sauce.

Preheat your wok on a high flame.

Thinly slice the onions and peppers and set aside.

Once your wok is hot, add some veg oil and fry your steak in batches until its golden brown. Remove from the pan and set aside.

Add the onions, peppers, garlic, ginger and chilli and fry for 1 minute. Add the remaining soy sauce, water and brown sugar and bring to the boil for a few minutes.

Add your beef into the pan and cook until the sauce is thick enough to coat the back of the spoon.

Thinly slice your spring onions and add to the pan last minute.

Serve with the jasmine rice and garnish with some sesame seeds.

Enjoy!