Rinse the rice and add it, along with a pinch of salt and measured water, to a pot with a lid. Bring to a boil over high heat. Once boiling, reduce the heat to low and cover. Cook for 10-12 minutes or until the water is absorbed and the rice is cooked. Keep covered until serving.

Peel and finely slice the onion. Trim and finely slice the spring onion. Deseed and slice the pepper into thin strips. In a small bowl, combine the rice vinegar, soy sauce, ketchup, sweet chili sauce, tomato paste, ginger garlic paste, sugar, and a pinch of chili flakes. Set the chili sauce aside.

Pat dry the steak strips. In a large bowl, combine the egg and steak strips. Add the corn starch, baking soda, and a pinch of pepper. Mix to form a batter that fully coats the beef.

Heat a large non-stick pan with enough oil to cover the bottom over medium-high heat. Once hot, add the beef in batches and fry for 3-5 minutes until crispy. Remove the beef and drain off excess oil.

Heat the reserved pan over medium-high heat with another drizzle of oil. Add the onion and pepper and fry for 3-4 minutes until slightly softened. Add the chili sauce and reduce for 1 minute. Add the crispy beef and spring onions, and cook for a further 1-2 minutes.

Pick the coriander and serve the Crispy Chilli Beef on Jasmine Rice. Garnish with the coriander and sesame seeds.