Beef and Black Bean Stir-Fry with Jasmine Rice

Steps

1. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, combine cornflour, soy sauce and water together in a medium bowl and mix until smooth. Add beef strips, toss to coat and set aside to marinate for a few minutes.
3. While beef is marinating, prepare the vegetables. Finely chop ginger; trim ends off beans and cut into 5cm lengths; peel carrot and cut into thin matchsticks; remove core and seeds from capsicum and cut into thin strips.
4. Heat oil in a large fry-pan (or wok) on high heat. Cook beef in batches (do not overcrowd pan/wok), and fry until just browned, about 1 minute. Remove from pan/wok and set aside to rest.
5. Heat oil in pan/wok, add ginger and fry for 30 seconds, then add beans, carrot and capsicum and stir-fry for 2 minutes. Add black bean sauce and chicken stock and cook for 1 minute. Return beef to pan/wok and stir to combine and heat through.
6. Spoon ¾ cup cooked rice per person onto plates and top with beef, vegetables and sauce.