Heat a pan of water until boiling point, add the rice and cook until al dente, drain and wash under the cold water to get rid of any excess starch.
Marinade the beef with Chinese five spice powder, Shaoshing rice wine and fish sauce for as long as possible, overnight if possible.
Just before cooking, add the cornflour and mix well.
Heat the wok, add the oil and stir-fry the garlic, ginger and chillies for less than 1 minute. Add the beef and stir-fry for a minute until the meat starts to turn brown. Add the carrots and courgettes and stir-fry for two minutes until the vegetables start to soften. Season with fish sauce. Add the cooked rice and coriander to the wok and mix well.