Orange-Glazed Vegetables with Beef and Rice

Steps

1. a full kettle to the boil.
2. 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.
3. Thinly slice celery; peel carrot, cut in half lengthways and thinly slice; rinse bok choy, trim ends and thinly slice; dice cabbage 2cm. Place all vegetables in a heat-proof bowl and cover with boiling water. Cover and leave for ‚4–ƒ5 minutes, until wilted but still crispy. Drain and set aside.
4. Mix all orange glaze ingredients together in a small bowl.
5. Pat beef dry with paper towels and season with salt and pepper. Heat oil in a large fry-pan on high heat. Cook beef, in batches, for about 1 minute each side. Set aside, covered in foil to rest then thinly slice. Keep pan on heat.
6. Add orange glaze to pan and allow to bubble. Leave on heat for 30†‡ seconds or until thickened. Add vegetables, toss to coat and season to taste with salt and pepper.
7. Spoon ¾ cup cooked rice per person onto each plate, top with vegetables and sliced beef. Scatter over spring onions (if desired).