Bok Choy and Beef Rice Bowl

Put the rice in a sieve, rinse and place in a pot with 2.5 times the amount of water and the cardamom capsules and leave to soak for 10 minutes. Then bring everything to a boil and let it simmer for 30 minutes at low heat. Remove from the heat, cover and leave to soak for 5 minutes.

In the meantime clean and slice the oyster mushrooms. Clean and wash the bok choi and spring onions and cut them into strips. Rinse meat, dab dry and cut into strips. Halve chilli pepper lengthwise, remove seeds, wash and chop. Peel and chop garlic. Peel carrots, grate roughly. Prepare cilantro leaves.

Heat 1 tablespoon of oil in a frying pan. Add chilli and garlic and cook for 2 minutes over medium heat. Add the meat and brown for 4 minutes over a high heat. Deglaze with soy sauce and 1 tablespoon lime juice, season with pepper, remove from the pan and set aside.

Heat the rest of the oil in the same pan and cook the mushrooms, bok choi and spring onions for about 5 minutes. Deglaze with remaining lime juice, season with salt and pepper. Add beef and heat for 1 minute.