Vietnamese Beef

Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce to a medium heat and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and set aside, covered.

Meanwhile, toss the beef strips and plain flour in a medium bowl until the beef strips are coated. Season with salt and pepper.

Heat half the olive oil in a medium frying pan on a high heat. Place the strips into the pan and brown them off for 2 minutes, or until cooked through. Remove from the pan and set aside on a plate. In the same frying pan, heat the remaining olive oil over a medium heat and add the green beans and red capsicum, stirring them constantly for 5 minutes, or until softened. Add the garlic, finely chopped lemongrass (to taste), long red chilli and the whites of the spring onion, and cook for a further 2 minutes, or until fragrant and combined.

Add the beef strips back to the pan with the vegetables and pour in the salt-reduced soy sauce, white wine vinegar and a dash of water over the beef mixture and toss everything together in a pan for 2 minutes, or until combined.