Beef & Garlic Sizzle Stir Fry

Place the Jasmine rice into a sieve and rinse it with cold tap water. Rinse until the water becomes clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium-low and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Meanwhile, combine the salt-reduced soy sauce, sesame oil, brown sugar, ginger and garlic in a medium bowl. Add the beef strips and toss to coat well. Season generously with black pepper.

Heat half of the vegetable oil in a large wok or frying pan over a high heat. Add half of the beef mixture and stir fry for 1-2 minutes or until brown. Transfer to a plate and repeat with the remaining beef mixture.

Heat the remaining vegetable oil in the same wok over a medium-high heat. Add the red onion and red capsicum and stir fry for 2-3 minutes, or until just tender. Add the baby bok choy and cook for 1-2 minutes or until wilted. Return the beef to the wok with the birdseye chilli and stir until heated through. Remove from the heat.