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Make the peanut dressing by combining the coconut milk, garlic, ginger, soy sauce, rice wine vinegar, peanut butter, honey and crispy chilli oil. Mix well and set aside.
Make the crispy rice by cooking the basmati rice according to package instructions. Once cooked, toss with the soy sauce and sesame oil. Spread out on a baking tray and bake at 200°C for 15-20 minutes, stirring halfway, until crispy.
Make the firecracker beef by spraying a pan with low-calorie cooking spray and cooking the beef mince over high heat until browned. Add the dark soy sauce, sweet chilli sauce, sriracha and honey. Stir to combine and cook for a further 2-3 minutes.
Assemble the salad by combining the crispy rice, firecracker beef, sliced peppers, chillies, cucumber, peanuts and spring onions. Drizzle over the peanut dressing and garnish with coriander leaves and crispy chilli oil.