Teriyaki Beef Stir Fry

While the rice is cooking, in a medium bowl combine the beef strips, honey, soy sauce and a drizzle of olive oil. Set aside.

Thinly slice the carrot (unpeeled) into matchsticks (or cut into half-moons if you prefer!). Thinly slice the red capsicum. Roughly chop the Asian greens (see ingredients list). Finely grate the ginger (see ingredients list). Slice the lemon (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and capsicum and cook, tossing occasionally, until tender, 4-5 minutes. Add the baby bok choy, ginger and a drizzle of olive oil and cook until softened and fragrant, 1 minute. Transfer the veggies to a bowl and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef and cook, tossing occasionally, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef. Return the beef and veggies to the pan along with the teriyaki sauce and a generous squeeze of lemon juice. Toss to combine until heated through, then remove from the heat.