Honey, Soy & Pepper Beef

While the rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Roughly chop Asian greens. In a small bowl, combine the soy sauce and the honey. Set aside.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and carrot, tossing until tender, 5-6 minutes. Add Asian greens and remaining garlic and cook until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a medium bowl, combine crushed peppercorns, Thai seven spice blend and the plain flour. Add beef strips and toss to coat.

Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, pick up beef using tongs and shake off any excess flour back into bowl. Cook beef strips in batches, tossing occasionally, until browned and cooked through, 1-2 minutes. Remove pan from the heat, then add all beef back to the pan. Add honey-soy mixture and stir until the beef is coated and sticky.

TIP: Cooking the meat in batches over a high heat helps it stay tender. Add a drizzle more oil between batches if needed!