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. Place all sauce ingredients (except cornflour/water mixture) into a small pot and bring to a boil. Mix cornflour with water in a small bowl. Reduce heat to a simmer, then add cornflour mixture. Simmer for a few minutes, until thickened. Set aside.
3. Cut broccoli into small florets; thinly slice onion; cut carrot and courgette in half lengthways, then slice 1cm, on an angle.
4. Heat a drizzle of oil in a large fry-pan (or wok) on high heat. Pat beef dry and season with salt. Cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for a few minutes. Slice thinly, against the grain.
5. Return pan to medium heat and stir-fry veggies for 4-5 minutes, until tender. Add beef and sauce to pan with veggies. Toss for about 1 minute, to warm through. Thinly slice spring onion (if using) and sprinkle over beef and veggies.
6. To serve, spoon ¾ cup cooked rice into each bowl. Top with beef and broccoli stir-fry.