Satay Beef Stir-Fry with Sticky Lemon Ginger Rice

Steps

1. Combine rice, water, ginger 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 during cooking.
2. 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. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry beef and ginger for about 2 minutes, until browned. Set aside, covered with foil. Heat a drizzle of oil in wok/pan and stirfry carrot, broccoli and white part of bok choy and spring onions for about 2 minutes, until almost tender. Mix all satay sauce ingredients in a small pot until smooth and bring to a simmer on medium heat. Once simmering, reduce heat to low-medium and continue to simmer for 2–3 minutes, until thickened.
3. Pat beef dry, season and cut into 1cm-thick strips. Cut carrot in half lengthways then thinly slice; cut broccoli into small florets and finely slice stalk; thinly slice white part of bok choy and roughly chop green part; finely slice spring onions. Keep white and green parts of both bok choy and spring onions separate.
4. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry beef and ginger for about 2 minutes, until browned. Set aside, covered with foil. Heat a drizzle of oil in wok/pan and stirfry carrot, broccoli and white part of bok choy and spring onions for about 2 minutes, until almost tender.
5. Add beef to wok/pan and toss for about 1 minute, until combined and warmed through. Take off heat and toss through green part of bok choy and spring onions and squeeze over lemon juice. Season with salt and pepper. Fluff up rice grains with a fork and fold through lemon zest and juice (if using).
6. Spoon ¾ cup cooked sticky lemon ginger rice per person onto plates and top with beef stir-fry. Drizzle over satay sauce.