In a bowl, add the steak, soy sauce, cornflour, bicarbonate of soda, and pepper. Mix well.

In a bowl, mix the Beijing sauce ingredients and whisk. Set aside.

Place a large wok over a high heat. Add spray oil and seasoned beef, and fry for 1 minute on each side or until golden. Remove from the pan and set aside. Do this in batches to prevent the meat from steaming.

Place the same wok back over medium-high heat, add a touch more spray oil, and add the onion and bell pepper. Stir fry for 3 minutes or until slightly soft and transparent. Add the garlic and cook for 45 seconds.

Add the beef back in and the Beijing beef sauce. Mix well and cook for 1-2 minutes, or until the sauce has thickened and coated the beef and veggies. Remove from the heat.

Place a saucepan over high heat. Add the washed jasmine rice, chicken stock and a pinch of salt (optional). Bring it to a boil, reduce heat to low, cover and cook for 12 minutes. Turn the heat off, leave covered for 4 minutes and then fluff with a fork or spatula.

Add the rice to 5x 750ml Luvele containers on one side and the Beijing beef on the other. Alternatively, you can place the Beijing beef directly over the rice. Garnish with spring onion (scallion) and sesame seeds. Store and dig in.