Sticky Asian Beef Stir-Fry

While the rice is cooking, combine the beef strips and soy sauce in a medium bowl. Set aside.

Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Finely grate the ginger. Zest the lime to get a good pinch, then slice into wedges. In a small bowl, combine the kecap manis, oyster sauce, brown sugar, water (for the sauce), lime zest and a generous squeeze of lime juice. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef, in batches, until browned, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until just tender, 4-5 minutes. Add the ginger, remaining garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Return the beef strips to the pan and add the kecap-oyster mixture. Cook, tossing, until heated through and well combined, 1 minute. Remove from the heat.