Japanese Beef Stir-Fry

While the rice is cooking, finely grate the ginger. Place the ginger, beef strips, 2 tbs sugar, 2 tbs soy sauce and a drizzle of olive oil into a medium bowl. Toss to coat the beef and set aside. Cut the carrot (unpeeled) into 0.5cm half moons. Thinly slice the brown onion. Thinly slice the red capsicum. Roughly chop the Asian greens.

Heat a large frying pan over a medium-high heat and add the sesame seeds. Toast, tossing, for 3-4 minutes, or until golden. Transfer to a medium bowl (set aside some for garnish!). Add the mayonnaise, 1 tbs sugar and 1 tbs soy sauce to the toasted sesame seeds. Whisk to combine.

Return the large frying pan to a high heat with a drizzle of olive oil. Once hot, add the carrot and cook for 2 minutes, or until nearly tender. Add the onion and red capsicum and cook, stirring, for 2-3 minutes, or until softened. Add the Asian greens and a dash of water and cook for a further 1 minute, or until the greens have wilted. Transfer the cooked vegetables to the bowl with the sesame dressing and toss to coat.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Once hot, add ⅓ of the beef strips and cook for 1-2 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan.