Asian Beef & Brown Rice Bowl with Pickled Cucumber & Sesame Seeds

While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside.

Thinly slice the carrot (unpeeled) into halfmoons. Cut the capsicum into 1cm strips. Roughly chop the Asian greens. Finely grate the ginger (unpeeled). In a small bowl, combine the soy sauce, honey, oyster sauce, water (for the sauce), ginger and remaining garlic. Heat a large frying pan to a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum and cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with salt and pepper. Transfer to a plate.

Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, cook the beef in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Remove the pan from the heat and add the honey-soy mixture. Stir until warmed through, 1 minute. Return the beef (and any resting juices) and cooked veggies to the pan and stir to coat.