Ginger-Soy Beef Stir-Fry

While the rice is cooking, finely chop the garlic (or use a garlic press). In a large bowl, combine the garlic, beef strips, soy sauce and brown sugar with a drizzle of olive oil and toss to combine. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red capsicum.

When the rice has 10 minutes of cook time left, heat a large frying pan over a high heat. Add ⅓ of the beef strips and cook for 1-2 minutes, or until browned and cooked through. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan, leading to more tender meat. Set aside in a bowl and repeat with the remaining beef strips.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, broccoli and red capsicum to the pan with a dash of water and cook, tossing regularly, for 5-6 minutes, or until just tender. TIP: Add dashes of water as you go to help the veg cook evenly!

Return the beef and any resting juices to the frying pan with the veggies. Add the ginger soy stir fry sauce and cook for 1-2 minutes, or until well combined and the beef has heated through.