Sticky Asian Beef Stir-Fry

• While the rice is cooking, finely chop garlic. Cut capsicum into bite-sized chunks. Trim and halve pea peas. In a medium bowl, combine garlic, soy-ginger stir-fry sauce and a splash of water.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 

• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Return frying pan to medium heat with a drizzle 
of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes.
• Add pea pods and cook, tossing regularly, until tender, 1-2 minutes. 

• Return chicken to the frying pan, then pour in 
the Asian stir-fry sauce mixture. Cook, tossing, 
until thickened slightly and well coated, 1-2 minutes.