Beef Stroganoff with Peas and Broccoli Rice

Steps

1. a full kettle to the boil.
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Place broccoli in a medium, heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes until bright green and tender, drain and set aside.
4. While rice is cooking, prepare stroganoff. Pat beef dry with paper towels, cut any larger pieces in half, then into 1.5cm strips. Toss in seasoned flour to coat lightly. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on high heat. Fry beef, in batches, for 1–2 minutes or until just cooked and starting to brown (add more oil as required). Remove from pan and set aside.
5. Return pan to medium heat, add onion and garlic and fry for 3 minutes or until softened. Add water and use a wooden spoon to rub bottom of pan to release any pan brownings. Add stroganoff spice mix and cook for 30 seconds then add cream and simmer for 1 minute. Return beef and any resting juices to pan and simmer for 1 minute. Stir through all remaining ingredients, season with salt and pepper and remove from heat.
6. Fluff up cooked rice with a fork and stir through broccoli.
7. Divide broccoli rice between plates and spoon over stroganoff.