Teriyaki Beef & Broccoli Stir-Fry

While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, honey and soy sauce. Add the beef strips to the ginger mixture and toss to coat. Set aside.

Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum. Cut the broccoli into small florets and chop the stalk into small pieces. Thinly slice the spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot, capsicum and broccoli and cook, stirring, until tender, 4-5 minutes. Transfer to a medium bowl.

TIP: Add a splash of water to the pan to help the veggies cook faster!

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/3 of the beef and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the vegetables and repeat with the remaining beef. Return the vegetables and beef to the pan, add the teriyaki sauce and cook, stirring, until warmed through, 1 minute.

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