8 oz Rump steak coarsely chopped
8 oz Long grain rice
Stock or water
Piece of star anise
2    Cloves garlic, mashed
1    Inch piece of ginger sliced
-into 5-6 pieces
6    Spring onions
8 oz Mangetout
Salt, pepper
Sesame oil

Put the rice and four times its volume of stock/water into a thick
bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the
spring onions. Bring to the boil then simmer, stirring occaisionally, until
the rice turns into a thick glop – about 40 minutes. Add more water if
needed.

Remove and discard the spring onion and add the beef. Cook for two minutes.
Add the beans and cook for a further two minutes.

Chop the remaing spring onions and add, along with a dash of the sesame
oil. Goes very well with chinese chilli sauce and/or soy sauce.