Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt - 1-2 more minutes.
Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
Fluff the rice with a fork and season with more salt, if needed.
Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.