Coconut rice: Add 1 cup jasmine rice, 1 x 400ml tin coconut milk, ½ cup water and ½ tsp salt to a pot. Bring to a boil, then reduce to the lowest heat, cover and cook for 15 minutes. Remove from heat and steam for 5 minutes.

Beef: Slice 400g skirt steak and toss with a pinch of black pepper and 2 tsp cornflour. Melt 1 tbs butter in a large pan over medium-high heat. Sear the beef for 3-5 minutes until crispy. Add the beef, along with ¼ cup Thai red curry paste and 1/2 cup satay sauce. Cook for a further 5 minutes until mixed. Add another 2 tbs butter and 3 tsp crushed garlic and cook for 1 minute. Reduce the heat and add 2 tbs soy sauce and 2 tbs sweet chilli sauce. Cook for 2-3 minutes until caramelised.

Salad: Finely slice 1 cucumber and grate 1 carrot. Add to a bowl with 1 tbs rice wine vinegar, 1 tsp sesame oil, ½ tsp salt, 1 tsp sugar and a handful of fresh coriander. Toss well.

Serve: Spoon coconut rice into bowls and top with curried beef. Drizzle with peanut sauce and finish with sliced spring onion, sesame seeds, chopped peanuts and a squeeze of lime. Serve salad alongside.