Sweet Chilli Beef Stir Fry

In a medium bowl combine the sweet chilli sauce, salt-reduced soy sauce, lime juice and ginger. Add the beef strips and set aside while you prepare the Jasmine rice.

Place the rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Meanwhile, heat half of the vegetable oil in a large wok or frying pan. Add the beef strips, letting the excess marinade drip back into the bowl, and cook, stirring, for 1-2 minutes or until browned. Remove from the wok and set aside on a plate.

Heat the remaining vegetable oil in the same wok over a high heat. Add the red onion, carrot, snow peas and half of the birdseye chilli and stir fry for 2 minutes or until just tender. Return the beef to the wok with the excess marinade and stir fry for 1-2 minutes or until everything is well coated in the sauce. Add the coriander and then remove from the heat.