Beef and Black Bean Stir-Fry

Steps

1. Cook rice Combine all rice ingredients 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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid at any time during cooking.
2. Prep beef Pat beef dry and cut widthways, into 1cm thick strips. In a medium bowl, whisk together first measure of cornflour, soy sauce and water, until smooth. Add beef strips, toss to coat and set aside, to marinate for a few minutes.
3. Prep veggies Cut broccoli into small florets; cut carrot into thin matchsticks; thinly slice bok choy and spring onions (reserve green part for garnish). Set aside.
4. Cook beef and veggies Heat a drizzle of oil in a large fry-pan (or wok), on high heat. Lift beef out of marinade, shaking off excess, then add to pan, in batches (do not overcrowd the pan). Stir-fry for about 1 minute, until just browned. Leave beef for the first 30 seconds, without stirring. This will help to caramelise the beef before stir-frying. Remove from pan and set aside, covered.
5. Wipe pan clean and return to high heat, with a drizzle of oil. Add broccoli to pan and stir-fry, for 1 minute. Add carrot, bok choy and spring onions to pan with broccoli. Stir-fry a further 2 minutes. In a small bowl, combine black bean sauce, stock and second measure of cornflour. Add to pan and cook for about 2 minutes, until slightly thickened. Return beef to pan, stir to combine and heat through.
6. To serve Spoon ¾ cup of cooked rice per person into bowls, or on to plates. Top with beef, veggies and black bean sauce. Sprinkle with the green part of spring onion