Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Lime zest: Using the fine blade on a box grater, grate the skin of the lime to create lemon zest. Then cut the lime in half and juice.
Step 3
Steak prep: Slice the steak into thin strips. Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.
Step 4
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Step 5
Sweet chilli sauce: Make the sauce by mixing these ingredients in a small bowl: soy sauce, honey, chillies, ginger, garlic, lime juice.
Step 6
Steak: Place a few glugs of olive oil in a large frying pan on high heat. When the pan is smoking hot, quickly brown the steak strips for about 1-2 minutes (for medium-rare). In last 30 seconds of cooking add ¼ of the sauce you made earlier. Transfer to a plate and set aside.
Step 7
Veggies: Place the frying pan back on the stove on medium to high heat with a few more glugs of olive oil and another ¼ of the sauce you made earlier. When hot, sauté the carrots and courgettes for about 2 minutes. Now add back the steak strips and mix well.
Step 8
Serve the steak strips and veggies over the rice. Dress with rest of sauce, spring onion, basil and cashew nuts.