Beef Chop Suey with Brown Rice

Steps

1. 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during.
2. Cut onion into 1cm-thick wedges; peel carrot, cut in half lengthways then thinly slice; remove core and seeds from capsicum and thinly slice; cut courgette in half lengthways then slice 1cm on an angle. Set all aside.
3. Heat a drizzle of oil in a large fry-pan or wok on high heat. Sear beef for about 2 minutes each side for medium (depending on thickness). You will finish cooking beef in step 5. Remove from pan/wok and set aside to rest for a few minutes, before slicing thinly against the grain.
4. Return pan/wok to high heat and add a drizzle more oil if needed. Cook carrot, onion and capsicum for 2-3 minutes. Add courgette and cook a further 1-2 minutes, until vegetables are just tender.
5. Add water to the container of sticky sauce and mix to combine. Add sauce to pan/wok with veggies, along with slices of beef. Cook for about 1 minute, until warmed through.
6. To serve, serve ¾ cup cooked brown rice into each bowl and top with beef chop suey.