Chinese Beef & Broccoli Stir-Fry

While the rice is cooking, cut the broccoli into 2 cm florets and finely chop the stalk. Trim the ends of the snow peas. Finely grate the ginger. Peel and crush the garlic. Thinly slice the long red chilli (if using).

In a small bowl, combine the oyster sauce, soy sauce, rice wine vinegar and water (for the sauce) and set aside.

Place the wok or frying pan over a high heat and add a drizzle of olive oil. Add 1/2 of the beef strips and stir-fry for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef strips. TIP: Cooking the beef in batches over a high heat prevents the meat from stewing and keeps it tender.

Return the wok to a high heat and add another drizzle of olive oil. Add the broccoli and a dash of water and cook for 3-4 minutes, or until almost tender. TIP: Adding water to the broccoli helps speed up the cooking process! Add the snow peas, ginger and garlic and cook, stirring, for 1-2 minutes, or until tender and fragrant.

Add the oyster sauce mixture and beef strips to the pan and stir-fry for 1 minute, or until warmed through.