Hoisin Beef Stir-Fry

While the rice is cooking, thinly slice the cucumber into rounds. In a small bowl, add the rice wine vinegar, water (for the pickle), sugar and salt (for the pickle). Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.

Thinly slice the capsicum. Grate the carrot (unpeeled). Roughly chop the coriander. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and toss to coat. In a small bowl, combine the garlic aioli with the soy sauce and set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, tossing occasionally, until browned and just cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 3-4 minutes. Return the beef strips and any resting juices to the pan. Add a tablespoon of the pickling liquid and cook until sticky, 1-2 minutes. Season with pepper.