Beef Stroganoff with Pea Rice

Steps

1. a small pot of salted water 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 during cooking.
3. Pat beef dry and slice into 1cm-thick strips. Toss in a medium bowl with stroganoff spice mix and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat and cook beef for 1-2 minutes, until browned (it does not need to be fully cooked). Remove beef from pan and set aside.
4. Return same pan to medium heat with a drizzle of oil and cook carrots and mushrooms for 3-4 minutes, until softened. Add first measure of stock and cook for about 30 seconds, until reduced. Use a wooden spoon to rub the bottom of the pan to release any pan brownings.
5. When stock has almost evaporated, add tomato sauce, soy sauce, second measure of stock, water and cornflour mix to pan. Stir to combine and cook for about 2 minutes, until starting to thicken. Add beef, along with any resting juices and spinach and cook for about 1 minute, until spinach starts to wilt.
6. While stroganoff is cooking, cook peas in pot of boiling water for 2 minutes, drain and fold through cooked rice. Reduce stroganoff heat to low-medium, stir through yoghurt and carefully heat until warmed through. Season to taste with salt and pepper.
7. divide pea rice between bowls and top with beef stroganoff. Sprinkle with parsley (if using).