Make the crispy rice. Add the rice to a lined baking tray, add the sesame oil, soy sauce and mix until the rice is coated all over, then flatten with a spatula. Bake for 20 minutes, then flip the rice and flatten again, bake for another 10-20 minutes, until the rice is super crispy. You can flip it again within that time if you feel the rice needs it.

Meanwhile, add all the Peanut sauce ingredients to a jug or bowl and blend until smooth using a stick blender.

Prepare all the salad ingredients.

Make the firecracker beef. Heat the cooking spray in a large, non-stick pan, cook the beef for 4-5 minutes, over a high high heat, until brown all over, add the dark soy sauce, sweet chilli sauce, sriracha and honey, mix to combine and cook for 5-10 minutes, allowing the beef to caramelise as you cook it, by not stirring for 1-2 minutes at a time, but careful not to burn it!

Add all the salad ingredients to a large mixing bowl or salad, add the firecracker beef, pour of the peanut sauce then mix the salad. Serve into bowls, garnish with the coriander, any remaining firecracker beef and crispy chilli oil.