Lamb Stir-Fry with Coconut Rice

Working late tends to have an effect on many aspects of one's life. For me it's energy levels and the quality of dinner. During the week it can be hard to have some inspiration for dinner when you are so limited for time.
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This dish is one that is very flavoursome and doesn't take long at all to make. 
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Adapted from a Delicious Magazine Recipe
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Ingredients 
2 tablespoon tamari (available in health food aisle of the supermarket)
1/4 teaspoon bicarbonate of soda
2 teaspoon corn flour
2 tablespoon sunflower oil
1 teaspoon salt
350g lamb steak or backstrap, thinly sliced
3cm ginger, thinly sliced
1 chilli, seeds removed, thinly sliced
1 carrot, sliced into match sticks
175g long beans or snow peas, ends trimmed
200ml coconut cream
225g basmati rice


Method
1. For the rice, mix cream with 180ml of water. Place the rice and liquid in a large pan with 1 teaspoon salt and bring to boil. Reduce the heat to low and simmer for 10 minutes. Remove the rice from the heat and drain the rice.
2. Meanwhile, combine tamari, soda and corn flour in a small bowl until smooth. Set aside.
3. Heat half the oil in a wok over high heat and cook the lamb in batches until browned. Remove from the heat and set aside.
4. Heat the remaining oil in the wok, add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with beans and tamari mixture, and toss for a further minute. Serve with coconut rice.