Sticky Asian Beef with Peanut & Cucumber Salad

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high heat (if using). Prep & cook rice. Place rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep salad. In a large bowl, toss all salad ingredients together with a drizzle of sesame oil and vinegar.
3. Cook beef. Heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and cook for 2-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove beef from pan, reserve pan and set beef aside to rest for at least 5 minutes. Alternatively, do this on the BBQ.
4. Finish rice. Fold bok choy and capsicum through rice and season to taste.
5. Finish beef. Thinly slice rested beef. Return reserved pan to medium heat. Add Nadia’s Asian marinade to pan and cook for 1 minute, until hot through. Remove pan from heat, add sliced beef and toss to coat.
6. Serve rice topped with beef, sauce, cucumber salad and a sprinkle of garlic chilli blend.