Make the cucumber salad by thinly slicing the cucumber lengthwise - into ribbons.
2
Grate the ginger and add to a bowl together with water, apple cider vinegar, salt, cucumber ribbons, sugar and pepper. Mix well and set aside.
3
Boil rice according to the instructions on the package.
4
Mince the garlic and red chili, and fry in a frying pan together with the beef strips.
5
Slice the cabbage and the white part of the spring onion, and fry together with the beef.
6
Season with soy and hoisin sauce, and cook for a few more minutes.
7
Wash the sprouts well in cold water and pat them dry with a kitchen towel. Serve the wok with rice, cucumber salad and sprouts. Top with the green part of the spring onion (chopped), sesame seeds and fresh lime juice.
