Sticky Asian Beef with Peanut & Cucumber Salad

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using). Cook rice. Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep rice veggies & salad. Set bok choy and capsicums aside. Place cucumber, spring onion and peanuts in a bowl and toss with a drizzle of sesame oil and vinegar.
3. Cook beef. Heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and cook for 2-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove beef from pan, reserve pan and set beef aside to rest for at least 5 minutes. Alternatively, do this on the BBQ.
4. Finish rice. Fold bok choy and capsicums through rice and season to taste.
5. To finish. Thinly slice beef. Return reserved pan to medium heat and heat Nadia’s Asian marinade for 1 minute, until hot through. Remove pan from heat, add sliced beef and toss to coat.
6. Serve rice topped with beef, sauce, salad and garlic chilli blend.