Beef, Broccoli and Almond Stir-Fry

Steps

1. 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.
2. In a medium bowl combine all marinade ingredients together. Pat beef dry with paper towels and slice thinly against the grain, season well with black pepper. Toss through marinade and set aside while you prepare the rest of the meal.
3. Heat a large, dry, wok or fry-pan (preferably non-stick) on high heat, toast almonds for 3 minutes, shaking pan often. Set almonds aside, return wok/pan to high heat and add oil. Remove beef from marinade (reserve marinade) and cook beef, in batches, for 1–2 minutes per batch, until browned. Set aside. Roughly chop almonds or leave whole.
4. Return wok/pan to medium heat, add another drizzle of oil, if needed, and fry onion for 3–4 minutes until soft. Add remaining vegetables and fry for 3 minutes until just tender. Pour in beef stock and cornflour/water mixture and simmer for 30 seconds to 1 minute. Return beef, including any resting juices, remaining marinade and almonds to pan. Toss until heated through, then remove from heat.
5. Place rice onto plates and top with beef, broccoli and almond stir-fry. Spoon over extra sauce and garnish with a pinch of chilli flakes, if desired.