Teriyaki Glazed Beef and Veggie Stir-Fry with Jasmine Rice

Steps

1. BBQ hot plate to high (if using).
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 during cooking.
3. In a small pot combine soy sauce, brown sugar, water, sesame oil, rice wine vinegar and ginger. Bring to a simmer on high heat. Reduce heat to low-medium, add cornflour mix and simmer a further 2–3 minutes, until sauce thickens slightly. Remove from heat, stir through sesame seeds and set aside.
4. While sauce is simmering, prepare veggies. Cut broccoli into small florets; peel carrots, then cut in half lengthways and slice 0.5cm on an angle; remove core and seeds from capsicum and slice 1cm; roughly chop garlic. Set aside. Pat beef dry then stack back into a pile.
5. Using a sharp knife, cut stack of meat in half lengthways then slice into 1cm-thick strips. Heat a drizzle of oil in a fry-pan on high heat. Cook beef, in two batches, for 1–2 minutes each batch, until just browned. Do not overcook as beef will become tough. Remove from pan and set aside to rest.
6. dd a drizzle of oil to the same pan used to cook beef and return to high heat. Stir-fry broccoli, carrot and capsicum for 2–3 minutes, until tender. When 1 minute cook time remains, add garlic. Remove pan from heat and return beef to pan, along with teriyaki glaze and toss with veggies to combine.
7. Spoon ¾ cup cooked rice onto each plate. Top with teriyaki glazed beef and veggie stir-fry