Sticky Beef & Veggie Stir-fry

Steps

1. Cook rice 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.
2. Cook sticky sauce In a small pot, combine soy sauce, sugar, water, sesame oil, vinegar and ginger. Bring to a simmer on high heat, then reduce heat to low-medium. Combine cornflour and water in a small bowl, then add to pot and simmer a further 2–3 minutes, until sauce thickens slightly. Remove from heat, stir through sesame seeds and set aside.
3. Prep veggies and beef While sauce is simmering, cut broccoli into small florets; cut carrot in half lengthways and slice 0.5cm thick, on an angle; slice capsicum 1cm; roughly chop garlic. Set aside. Pat beef dry, then stack back into a pile. Keep some veggies plain for fussier foodies.
4. Cook beef Using a sharp knife, cut stack of beef 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, otherwise the beef will become tough. Remove from pan and rest, covered.
5. Finish cooking stir-fry Add a drizzle of oil to the same pan and return to high heat. Stir-fry broccoli, carrot and capsicum for 2-3 minutes, until tender. When 1 minute of cook time remains, add garlic. Remove pan from heat and return beef to pan, along with sticky sauce and prepared veggies. Toss to combine
6. To serve Spoon cooked rice onto each plate and top with stir-fry