• 1 can coconut milk
• 400g jasmine rice
• 2 tbsp oil, for frying
• 450g lean Welsh Lamb leg steaks or loin, cut into strips
• small bunch of spring onions, thinly sliced
• 2 tsp ginger, grated
• 2 garlic cloves, crushed
• 240ml chicken or vegetable stock
• 50g dark, soft brown sugar
• 2 tbsp soy sauce
• 2 tsp cornflour
• 2 tsp rice wine vinegar
• ½ tsp chilli flakes
• 1 red pepper, thinly sliced
• 2 pak choi, thinly sliced
• 1 small bunch of coriander, roughly chopped
• 50g roasted peanuts, chopped
• 1 red chilli, sliced
• 1 lime, zested and juiced
Bring the coconut milk to the boil, then add the rice and cook according to pack instructions.
Heat a wok or frying pan and add 1 tbsp of oil. Season the lamb strips, then add to the pan and brown all over. Remove with a slotted spoon and set aside in a bowl.
Add the spring onions, ginger and garlic to the pan and fry for a few mins.
In a bowl, stir together the stock, sugar, soy sauce, cornflour, vinegar and chilli flakes. Pour into the pan and bring to the boil. Reduce to a simmer and cook for 2 mins, before adding the lamb.
In a separate pan, heat the remaining oil and fry the red pepper and pak choi for 2 mins.
To serve, spoon the rice onto a plate, then top with the lamb and the red pepper and pak choi. Scatter over the coriander, peanuts, sliced chilli, lime zest and juice.