Beef and Broccoli Stir-Fry with Japanese Brown Rice

Steps

1. Combine rice, water and a pinch of salt 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Cut broccoli into small florets and thinly slice stalk; thinly slice onion; thinly slice spring onions (if using, set green part aside to serve); grate carrot. Heat a drizzle of oil in a large, deep fry-pan, or wok, on high heat. Pat beef dry and season with salt.
3. Add beef to pan and cook for 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 2-3 minutes, then slice thinly against the grain. Reserve resting juices. Reserve pan.
4. Return pan to medium heat with a drizzle of oil (if needed). Stir-fry broccoli, onion, white part of spring onions, carrot and peas for 4-5 minutes until tender.
5. Add stock to the pan with vegetables and simmer for 1-2 minutes until reduced. Add stir-fry sauce, sliced beef and resting juices, toss to warm though for about 1 minute and season to taste (if needed). Sprinkle over sesame seeds.
6. To serve, spoon 3/4 cup cooked rice into bowls and top with broccoli beef stir-fry. Sprinkle over green part of spring onions (if using).