Ingredients

• 300g basmati rice
• 500g beef rump or sirloin, cut into thin strips
• 250g broccoli, cut into small florets
• 1 red pepper, sliced
• 4 spring onions, sliced
• 1 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 3 tbsp reduced-salt soy sauce
• 1 tbsp runny honey
• 1 tsp cornflour
• 2 tbsp water
• 1 tsp sesame oil (optional)

Method

1. Rinse the basmati rice and cook it in the rice cooker with the correct amount of water, or cook it in a saucepan according to the packet instructions.
2. Mix the soy sauce, honey, cornflour and water in a small bowl.
3. Heat half the vegetable oil in a wok or large frying pan over a high heat. Stir-fry the beef in two batches for 1-2 minutes each until browned, then transfer to a plate.
4. Add the remaining oil to the pan. Stir-fry the broccoli and red pepper for 4-5 minutes, adding a splash of water if needed to help the broccoli steam.
5. Add the garlic, ginger and most of the spring onions and cook for 30 seconds.
6. Return the beef to the pan, pour in the sauce and toss for 1-2 minutes until glossy and hot. Stir in the sesame oil if using.
7. Serve immediately with the rice and scatter over the remaining spring onions.