Mongolian Beef & Veggie Stir-Fry

While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster sauce, water (for the sauce) and the remaining garlic. Add the beef strips and toss to coat. Set aside. TIP: Leave the beef strips to marinate for at least 15 minutes if you have the time – this will increase the flavour and tenderness.

Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini. Roughly chop the Asian greens. Thinly slice the spring onion.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef strips to the pan in batches, allowing the excess marinade to drip back into the bowl, and cook, tossing regularly, until browned, 1-2 minutes. Transfer to a bowl. TIP: Cooking the beef in batches over a high heat helps keep it tender.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and carrot and cook until just softened, 3-4 minutes. Add the Asian greens and 1/2 the spring onion and cook, tossing regularly, until tender, 1-2 minutes. Return the beef strips and excess marinade to the pan and toss until just combined and warmed through. TIP: Add all the spring onion if you don't like it raw as a garnish.