Garlic, Lime and Black Pepper Beef, Loaded with Veggies

Cook Rice:

In a pot, bring 1¾ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork

Marinate Beef:

Pat dry beef with a paper towel and cut into 1½ cm thick, stir fry strips. Cut lime into quarters. Thinly slice garlic. Place beef, garlic, juice from 2-3 lime wedges and 1 tsp cracked black pepper in a bowl. Mix to combine, then set aside to marinate while preparing the vegetables.

Prepare Vegetables:

Wash the fresh produce. Thinly slice spring onion on an angle. Cut carrot in half lengthwise and slice on an angle into half moons, about 3-4 mm thick. Cut capsicum in half, discarding seeds, and cut into strips. Remove the tip of the snow peas, and the string along the edge then cut in half. Cut pak choy into quarters lengthways. Pick basil leaves, discarding the stems.

Cook Beef:

Heat a non stick pan (or wok) with 1 Tbs oil over high heat. Discarding excess marinade, stir fry beef for 2–3 minutes (cook in batches if neccessary) or until just cooked. Transfer the beef to a plate. (Note: Remember not to add too much beef at once as this will reduce the temperature of the pan too much, and the meat will stew and become tough.)

Cook Vegetables:

In the same pan, add a little more oil and fry the carrot, capsicum and the spring onions for 4-5 minutes or until slightly softened. Add the snow peas, pak choy and 2 Tbs water. Cook for another 1-2 minutes, until the greens start to wilt.

You Plate It:

Return the beef (and and juices from the plate) to the pan with vegetables. Heat, stirring for 1 minute or until well combined and warmed through. Divide rice between bowls and top with beef stir fry. Garnish with basil leaves and a lime wedge. Enjoy!