FTC Beef & Oyster Sauce Stir Fry

While the rice is cooking, cut the red and green capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Grate the ginger (unpeeled). Roughly chop the baby spinach leaves. Thinly slice the spring onion.

Season the beef strips with a pinch of salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, add the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results! TIP: the beef will continue cooking in step 5.

Return the frying pan to a high heat with a drizzle of olive oil (if needed). Add the carrot and red and green capsicum, cook, tossing, until lightly charred, 5-6 minutes. TIP: Add a dash of water to help speed up the cooking process.

Reduce the heat to medium and return the beef to the pan. Add the ginger and remaining garlic, cook until fragrant, 1 minute. Add the oyster sauce, soy sauce, honey, and a pinch of black pepper and a pinch of the chilli flakes (if using). Stir, until bubbling, 1 minute. TIP: Add a splash of water if the sauce looks too thick.