Chinese Orange Beef Stir Fry with Capsicum and Snow Peas

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion, ginger and garlic. Slice capsicum and remove seeds. Zest and then juice the orange. Slice chilli and green parts of spring onion. Cut carrot in half lengthways and slice into half moons. Trim ends of snow peas. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Toss steak strips in cornflour until fully coated. Heat oil in a deepsided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

Tip! Add enough oil to swirl around and cover the base of the pan.

To the same pan, add onions, garlic and ginger and cook for 1-2 minutes. Add carrot, snow peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice, orange zest and oyster sauce & sweet soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

Tip! If you prefer less spice, leave out the chilli.

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion, ginger and garlic. Slice capsicum and remove seeds. Zest and then juice the orange. Slice chilli and green parts of spring onion. Cut carrot in half lengthways and slice into half moons. Trim ends of snow peas. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Toss steak strips in cornflour until fully coated. Heat oil in a deepsided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

Tip! Add enough oil to swirl around and cover the base of the pan.

To the same pan, add onions, garlic and ginger and cook for 1-2 minutes. Add carrot, snow peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice, orange zest and oyster sauce & sweet soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

Tip! If you prefer less spice, leave out the chilli.