Beef and Broccoli Stir-Fry with Japanese Brown Rice

Steps

1. Combine rice, water 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Place all sauce ingredients (except cornflour/water mixture) in a small pot and bring to a boil. Reduce heat to a simmer then add cornflour/water mixture. Simmer for a few minutes, until thickened. Set aside.
3. Cut broccoli into small florets; remove core and seeds from capsicum then thinly slice; thinly slice onion; peel carrot, cut in half lengthways and slice 1cm on an angle.
4. Heat a drizzle of oil in a large fry-pan or wok on high heat. Pat steak dry and season with salt. Cook for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for a few minutes before slicing thinly against the grain.
5. Return pan to medium heat and stir-fry veggies for 4-5 minutes, until tender. Add slices of steak and sauce to pan with veggies and toss to warm though for about 1 minute. Sprinkle over spring onions (if using).
6. To serve, spoon ¾ cup cooked Japanese brown rice into each bowl and top with beef and broccoli stir-fry.