Mongolian Beef, Prawn & Snow Pea Stir-Fry

While the rice is cooking, finely grate the ginger and garlic. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic. Add the beef strips and toss to coat. Set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 15 minutes to enhance the flavour and increase tenderness.

While the beef is marinating, thinly slice the capsicum into strips. Thinly slice the carrot into half-moons. Trim and halve the snow peas. Thinly slice the long red chilli (if using).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the capsicum and carrot and cook until starting to soften, 2-3 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. 
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches to the pan (allow the excess marinade to drip back into the bowl), tossing, until browned, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef strips. Return the veggies, beef and any excess marinade to the pan and toss until combined and heated through. TIP: Cooking the beef strips in batches on a high heat prevents the meat from stewing and ensures a tender result.