Soy & Sichuan Steak

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water, basmati rice and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

Cut the broccoli into small florets and roughly chop the stalk. Cut the red capsicum into 1cm strips. Thinly slice the carrot (unpeeled) into half-moons.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, remove the steak from the marinade (reserve the marinade for later), pat dry with paper towel and add to the pan. Cook for 2-3 minutes each side (depending on thickness). TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer the steak to a plate, cover with foil and set aside to rest for 5 minutes.

Return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the broccoli, capsicum, carrot and then a dash of water and cook, tossing often, until tender, 6-7 minutes. Transfer to a large bowl and cover to keep warm. Thinly slice the steak. Return the pan to a medium-high heat. Add the reserved marinade and steak resting juices and bring to the boil. Once boiling, remove from the heat and stir through the Sichuan garlic paste. Add the sliced steak and toss to coat. TIP: Leave some steak plain for the kids if you like!

Divide the garlic rice, soy and Sichuan steak and veggies between plates. Sprinkle with the crispy shallots.