Chinese Garlic Beef Stir-Fry

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Deseed and thinly slice the long red chilli (if using). In a medium bowl, combine the beef strips, 1/2 of the ginger, 1/2 of the garlic, 1/2 of the chilli (if using) and a drizzle of olive oil. TIP: Some like it hot but if you don't, just hold back on the chilli. Toss to coat and set aside to marinate. TIP: If you have time, allow the beef to marinate for at least 15 minutes to increase the flavour and tenderness.

Cut the courgette into 2cm chunks. Cut the carrot (unpeeled) into 0.5cm batons. Trim the snow peas.

In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once hot, add 1/2 of the marinated beef strips and cook for 1-2 minutes, stirring regularly, until browned. 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 ensures a tender result.

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