Sticky tamarind beef with stir fried greens

Bring a kettle to the boil.

Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes.

Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.

Remove coriander leaves from their stems and thinly slice coriander stems. Set aside coriander leaves to serve.

Thinly slice chilli and use a microplane or fine grater to crush garlic and ginger. Combine all sauce ingredients a bowl with coriander stems.

Cut bok choy into quarters lengthways and cut broccoli into small florets.

Pat beef dry and season with salt and pepper. Heat oil in a frypan on medium-high heat. Cook beef for 3-4 minutes each side for medium, depending on thickness, or until cooked to your liking.

Remove from pan and rest, covered, for a few minutes before thinly slicing.

While beef rests, return pan to medium-high heat. Add tamarind sauce and cook for about 3 minutes, until slightly reduced.

Remove from heat. Return beef slices to pan and turn to coat in sauce.

Heat oil in a second frypan on high heat. Cook bok choy and broccoli with a splash of water for 3-4 minutes, until tender. Remove from heat and toss through soy sauce.

Plate greens topped with slices of beef and sauce from pan. Sprinkle with coriander leaves. Serve rice on the side.