Cut the sirloin into thin ribbons across the grain and tip it into a bowl with sliced spring onion, shallot, crushed ginger, grated garlic, tamari, maple syrup, cider vinegar and a splash of grapeseed oil. Turn it until every strip is coated, then leave it a quarter hour — overnight is better.

While that sits, cook the rice to the timings on the pack and set it aside. Get a wide pan properly hot, then add the beef along with everything left in the marinade. Keep the pan uncrowded — two or three batches may be needed depending on how many you are feeding. Let it go until the meat is cooked through and the sauce has tightened a little, four to six minutes, then take the pan off the heat.

Spoon the beef over the warm rice, then finish with toasted sesame and spring onion.