Saucy Mongolian Beef

In a medium bowl combine the salt-reduced soy sauce, brown sugar, plain flour, garlic, ginger, oyster sauce and warm water. Add the beef strips. Toss to coat the beef in the sauce and then set aside to marinate.

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Meanwhile, heat a large wok over a high heat. Add half the vegetable oil to the wok. Fry half the beef strips for 1-2 minutes or until browned and cooked through. Remove from the wok and set aside on a plate. Repeat with the remaining beef strips. Reserve any excess marinade to add in later.

Add the remaining vegetable oil to wok over high heat. Add the red capsicum, broccoli, half the spring onion and a splash of water and stir fry for 2-3 minutes or until the vegetables have slightly softened.

Return the cooked beef to wok with the excess marinade and stir fry all the ingredients for 1-2 minutes or until the sauce has thickened and the beef has heated through.