Hoisin Beef Stir-Fry

Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is cooked. Drain the brown rice and return to the saucepan.

Meanwhile, in a small bowl combine the hoisin sauce, hot water, lemon juice, ginger, garlic and half the long red chilli, if using. Place the beef strips in a separate large non-metallic bowl and add half of the hoisin mixture. Toss to coat the beef strips in the sauce.

Heat a large wok or frying pan over a high heat. Add half of the vegetable oil and swirl to coat the wok. Cook the beef strips in batches, for 1-2 minutes, or until just cooked. Transfer to a bowl. Wipe the wok clean with the paper towel.

Place the wok back over a high heat and add the remaining vegetable oil. Add the red capsicum, snow peas and bok choy. Stir fry for 2 minutes, or until the vegetables are just tender. Return the beef to the wok with the remaining hoisin mixture. Stir fry for 1 minute, or until heated through.