Sweet Soy Beef Stir-Fry with Asian Greens and Sesame Rice

Steps

1. a full kettle to the boil.
2. Combine rice, water, sesame oil and a pinch of salt in a 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 during cooking.
3. Slice beef into thin strips, 0.5cm; mince garlic. Place beef and garlic in a medium bowl with ginger, soy sauce, sweet chilli sauce, sweet and soy beef sauce and sesame oil. Mix to combine and set aside to marinate.
4. Cut broccoli into small florets. Place in a heat-proof bowl with a pinch of salt and pour over boiling water. Cover with a plate and leave 5–6 minutes, until bright green and tender. Drain.
5. Heat a dry, fry-pan or wok on medium-high heat. Toast both measures of sesame seeds until light brown, about 30 seconds. Remove from pan/wok and set aside. Leave pan/wok on heat. Add a drizzle of oil and stir-fry beef for 1 minute, until just cooked through. Remove from pan/wok and set aside.
6. Slice spring onions on an angle and quarter bok choy lengthways. Add both to pan with broccoli and stir-fry for 2–3 minutes. Return beef to pan and stir-fry a further 1 minute, until heated through. Fluff up rice with a fork and stir through toasted sesame seeds (reserving half to serve).
7. Spoon ¾ cup cooked sesame rice per person onto each plate and top with sweet and soy beef stir-fry and Asian greens. Garnish with reserved spring onion and sesame seeds.