Hawaiian Steak Rice Bowl

Trim and grate the carrot (no need to peel). Roughly chop the peanuts. Zest and half the lime. Pop the carrot and peanuts into a bowl. Add the juice from half the lime, a pinch of salt and pepper. Add a pinch of sugar (if you have some). Mix to combine then set aside.

Reserving the juice, drain the pineapple using a sieve. Chop the pineapple into 1cm dice. Roughly chop the coriander (stalks and all). Pop the pineapple into another small bowl, along with the remaining lime juice, half the coriander and a pinch of salt and pepper. Add the oil for the salsa (see ingredients for amount) and mix. Set to one side.

Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the onion and the steak strips. Season with a good pinch of salt and pepper. Stir-fry until browned all over, 4-5 mins. Transfer to a bowl and return the pan to the heat. IMPORTANT: The steak strips are cooked when they are no longer pink in the middle.

Pour the soy sauce and 3 tbsp of the reserved pineapple juice per person into the hot pan. Bring to the boil and reduce until thickened and glossy, 2-3 mins. Return the steak and onion to the pan and remove from the heat. Toss to coat the steak strips in the sauce.