Beef Rice Bowl

Cook the jasmine rice according to package instructions. Meanwhile, prepare your ingredients: thinly slice the beef, chop the vegetables (broccoli into florets, carrots julienned, bell pepper into strips, spring onions sliced), mince the garlic, and grate the ginger. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, cornstarch, and water/broth – this will be your sauce.

Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef (in batches if necessary) and sear for 2-3 minutes until nicely browned on all sides. Remove the beef from the pan and set aside.

Add another 1 tbsp of oil to the same pan, then add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the broccoli and carrots, and stir-fry for 3-4 minutes until slightly tender-crisp. Then, add the red bell pepper and the white parts of the spring onions, and stir-fry for another 2 minutes.

Return the seared beef to the pan with the vegetables. Give the sauce a good stir, then pour it into the pan. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables. Taste and season with salt and pepper if needed. Serve immediately over the cooked jasmine rice, garnished with toasted sesame seeds and the green parts of the spring onions.