Chinese Garlic Beef & Snow Pea Stir-Fry

While the rice is cooking, finely grate the ginger and garlic. Thinly slice the long red chilli (if using). In a medium bowl, combine the beef strips, 1/2 the ginger, 1/2 the garlic, 1/2 the chilli (if using) and a drizzle of olive oil. Toss to coat and set aside.

Cut the courgette into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas.

In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and helps ensure a tender result.

In a small bowl, combine the oyster sauce, soy sauce, brown sugar and water (for the sauce). Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the courgette and carrot and cook until slightly softened, 2 minutes. Add the snow peas and the remaining ginger, garlic and chilli (if using) and cook until fragrant, 1 minute. Add the oyster sauce mixture. Cook, stirring, until slightly thickened, 1-2 minutes. Return the beef strips to the pan and toss together until warmed through.