Hoisin Beef & Veggie Stir-fry

While the beef is marinating, slice the carrot (unpeeled) into 0.5cm batons. Thinly slice the red capsicum. Chop the broccoli florets and stalk into small pieces.

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, reduce the heat to low and cover with a lid. Cook for 12 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10-15 minutes, or until the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a high heat with a drizzle of olive oil. Add 1/3 the beef strips to the pan and cook, tossing, for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef strips.

Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and red capsicum and a dash of water and cook for 3-4 minutes, or until nearly tender. Add the broccoli and cook for a further 3-4 minutes, or until all the veggies are just tender. Add the brown sugar, water (for the sauce) and beef strips to the pan and cook, stirring, for 1-2 minutes or until heated through.