Mongolian Beef & 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.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the remaining garlic 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, until tender, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef, allowing the excess marinade to drip into the bowl, and cook, tossing, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Return the veggies to the pan with the beef and any excess marinade. 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.