Preparation time: 35 mins
Cook the rice according to the pack instructions, drain, then set aside and keep warm.
While the rice is cooking, heat the oil in a large frying pan or wok over a high heat and cook the onions for about 3 - 4 minutes, until they are starting to soften. Stir in the steak and cook for 1 minute then add the ginger, garlic, red chilli, Gluten Free Teriyaki Marinade and 100ml water. Heat through.
In a small bowl, mix 1 - 2 tbsp of the hot sauce with the cornflour to make a paste. Stir this into the pan to thicken the sauce. Cook for another minute.
Divide the prepared rice between 4 bowls then spoon over the beef mixture and top with the pickled ginger and spring onions.