Japanese Beef & Sesame Veggies

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat, then set aside.

Finely chop the garlic. In a medium bowl, combine the ginger paste, garlic, soy sauce and honey. Add the beef strips, tossing to coat. set aside. Thinly slice the carrot into half-moons. Cut the capsicum into small pieces. Trim the green beans, then slice in half.

Heat a large frying pan over a medium-high heat. Toast the mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the carrot, capsicum and green beans, tossing, until tender, 4-5 minutes. Transfer the veggies to the bowl with the sesame seeds. Add the Japanese dressing, then toss to coat.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes. Transfer to a plate.