Thai Spiced Beef Stir-Fry

While the rice is cooking, thinly slice the red onion. Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Zest the lime to get a good pinch, then slice into wedges.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a bowl and repeat with the remaining beef strips.

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

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil if needed. Add the onion and cook, stirring occasionally, until just softened, 2-3 minutes. Add the capsicum, carrot and green beans and cook, tossing, until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute.

Add the Thai seven spice blend to the pan and stir to coat. Cook until fragrant, 1-2 minutes. Add the lime zest, soy sauce, sweet chilli sauce and water (for the beef) and stir to combine. Return the beef strips and any resting juices to the pan and toss to combine until heated through, 1-2 minutes. Finish with a generous squeeze of lime juice.