Sichuan Beef Stir-Fry with Ginger Rice & Cashews

While the rice is cooking, thinly slice capsicum and red onion. Trim green beans and cut into thirds. Grate the carrot. In a medium bowl, combine Sichuan garlic paste, the rice wine vinegar, the soy sauce and the water (for the sauce).

When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook capsicum, green beans, carrot and onion, until tender, 6-8 minutes. Season, then transfer to a bowl.

Return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Reduce heat to medium, then add garlic paste and cook until fragrant, 1 minute. Stir in Sichuan sauce and simmer, until slightly thickened, 1-2 minutes. Remove from heat. Return cooked veggies to pan, stirring to combine.

TIP: For best results, drain the oil from the pan before adding the garlic paste.

Refrigerate two portions of stir-fry for the kids' dinner. Divide gingerrice and Sichuan beef stir-fry between bowls. Tear over coriander. Drizzle over sesame dressing. Sprinkle with roasted cashews to serve.