Beef, Broccoli and Almond Stir-Fry with Rice

Steps

1. Combine rice, water and a pinch of salt in a 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 during cooking.
2. In a bowl, combine all marinade ingredients together. Pat beef dry with paper towels and slice thinly. Season with black pepper. Toss through marinade and set aside. In a small bowl, mix together beef stock and cornflour water mixture, set aside.
3. Prepare the vegetables. Thinly slice onion; cut broccoli into small florets and dice stalk; remove core and seeds from capsicum and thinly slice. Set all aside.
4. Heat a dry fry-pan on mediumhigh heat. Toast almonds for about 1 minute then remove from pan and set aside. Return pan to high heat with a drizzle of oil. Remove beef from marinade (reserve marinade) and cook, in batches, for 1–2 minutes per batch, until browned. Remove from pan.
5. Return pan to medium heat, add a drizzle of oil and cook onion for 3–4 minutes until soft. Add remaining vegetables and stir-fry for 3 minutes until tender. Add stock mixture and simmer for 1 minute. Return beef, including resting juices, marinade and almonds to pan. Toss until heated through.
6. Spoon ¾ cup cooked rice per person onto plates and top with beef, broccoli and almond stir-fry. Spoon over extra sauce from pan and garnish with a pinch of chilli flakes, if desired.