Mongolian Beef & Snow Pea Stir-Fry

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the beef is marinating, thinly slice the red capsicum into 0.5cm thick strips. Slice the carrot (unpeeled) into 0.5cm thick half moons. Trim the snow peas. Thinly slice the spring onion. Thinly slice the long red chilli (if using). TIP: Cut the veggies to the correct size so they cook in the allocated time.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/3 of the beef strips to the pan (allow the excess marinade to drip back into the bowl) and cook for 1-2 minutes, tossing regularly, until browned. Transfer to a second medium bowl and repeat with the remaining beef strips. TIP: Cooking the beef strips in batches on a high heat prevents the meat from stewing and ensures a tender result.

Return the pan to a medium-high heat and add a drizzle of olive oil (if needed). Add the remaining garlic and cook for 1-2 minutes, or until golden. Add the red capsicum and carrot and cook for 2-3 minutes, or starting to soften. Add the snow peas and 1/2 the spring onion and cook for 2-3 minutes, tossing regularly, until tender. Return the beef strips and excess marinade to the pan and toss until combined and warmed through. TIP: Cook all the spring onion if you don't like it raw as a garnish.