1 tablespoon peeled and finely chopped fresh root ginger
1 bird’s eye chilli, thinly sliced
1 garlic clove, thinly sliced
1 lemon grass stalk, thinly sliced
500 g (1 lb) frying steak, cut into strips
1/2 teaspoon ground cinnamon
pinch of ground turmeric
juice of 1 lime
400 g (13 oz) can reduced-fat coconut milk
4 tablespoons chopped fresh coriander
Cook the rice, if using, according to the packet instructions.
Meanwhile, heat the oil in a large, heavy-based frying pan or wok and cook the ginger, chilli, garlic and lemon grass over a medium heat, stirring frequently, for 1–2 minutes until softened but not coloured. Add the beef, increase the heat to high and stir-fry for 5 minutes until browned and cooked through.
Stir in the cinnamon and turmeric and cook, stirring, for a few seconds before adding the lime juice and coconut milk. Gently heat, stirring, for 2–3 minutes until the sauce is hot.
Serve immediately with the cooked jasmine rice, if using, and scatter with the chopped coriander.