Place the rice and vegetable stock into a saucepan, bring to a boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 10 minutes. Then remove the pan from the heat and allow the rice to steam for 5 minutes. Do not remove the lid and do not stir the rice.
For the sticky beef
Heat oil in a large wok or frying pan over a very high heat and stir fry the shallot until soft, then add the mushrooms and fry until golden.
Add steak slices and cook for 1 minute before adding chilli, soy sauce, honey, lime juice, garlic and ginger. Continue to stir fry for a minute or two until the sauce is thick.