Sweet Chilli Beef with Capsicum and Sugar Snap Peas

In a pot, bring 3 cup water and the rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice garlic and ginger. Peel and chop onions. Slice green capsicum, removing seeds. De-string sugar snap peas. Cut carrot lengthways and slice (peeling is optional). Slice chilli. Thinly slice steak.

Toss steak in cornflour and season with salt and pepper. Heat a pan on medium high heat with enough oil to cover the base of the pan. Brown beef for 1 minute each side and remove from the pan.

To the same pan, add onions, carrots, ginger and garlic. Cook for 2-4 minutes. Add capsicum and sugar snap peas, cook for 2-3 minutes.

Add peanuts, sweet chilli sauce, soy sauce/rice vinegar and 1/2 cup of water. Cook for about 1-2 minutes. Add protein back into the pan, cook for 1-2 minutes until warmed through and sauce thickens slightly.

Divide rice and stir-fry between bowls. Garnish with sesame seeds and chilli, enjoy!

In a pot, bring 3 cup water and the rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice garlic and ginger. Peel and chop onions. Slice green capsicum, removing seeds. De-string sugar snap peas. Cut carrot lengthways and slice (peeling is optional). Slice chilli. Thinly slice steak.

Toss steak in cornflour and season with salt and pepper. Heat a pan on medium high heat with enough oil to cover the base of the pan. Brown beef for 1 minute each side and remove from the pan.

To the same pan, add onions, carrots, ginger and garlic. Cook for 2-4 minutes. Add capsicum and sugar snap peas, cook for 2-3 minutes.

Add peanuts, sweet chilli sauce, soy sauce/rice vinegar and 1/2 cup of water. Cook for about 1-2 minutes. Add protein back into the pan, cook for 1-2 minutes until warmed through and sauce thickens slightly.

Divide rice and stir-fry between bowls. Garnish with sesame seeds and chilli, enjoy!

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

Peel and dice garlic and ginger. Peel and chop onions. Slice green capsicum, removing seeds. De-string sugar snap peas. Cut carrot lengthways and slice (peeling is optional). Slice chilli. Thinly slice steak.

Toss steak in cornflour and season with salt and pepper. Heat a pan on medium high heat with enough oil to cover the base of the pan. Brown beef for 1 minute each side and remove from the pan.

To the same pan, add onions, carrots, ginger and garlic. Cook for 2-4 minutes. Add capsicum and sugar snap peas, cook for 2-3 minutes.

Add peanuts, sweet chilli sauce, soy sauce/rice vinegar and 1/4 cup of water. Cook for about 1-2 minutes. Add steak back into the pan, cook for 1-2 minutes until warmed through and sauce thickens slightly.

Divide rice and stir-fry between bowls. Garnish with sesame seeds and chilli, enjoy!

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

Peel and dice garlic and ginger. Peel and chop onions. Slice green capsicum, removing seeds. De-string sugar snap peas. Cut carrot lengthways and slice (peeling is optional). Slice chilli. Thinly slice steak.

Toss steak in cornflour and season with salt and pepper. Heat a pan on medium high heat with enough oil to cover the base of the pan. Brown beef for 1 minute each side and remove from the pan.

To the same pan, add onions, carrots, ginger and garlic. Cook for 2-4 minutes. Add capsicum and sugar snap peas, cook for 2-3 minutes.

Add peanuts, sweet chilli sauce, soy sauce/rice vinegar and 1/4 cup of water. Cook for about 1-2 minutes. Add steak back into the pan, cook for 1-2 minutes until warmed through and sauce thickens slightly.

Divide rice and stir-fry between bowls. Garnish with sesame seeds and chilli, enjoy!

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

Peel and dice garlic and ginger. Peel and chop onions. Slice green capsicum, removing seeds. De-string sugar snap peas. Cut carrot lengthways and slice (peeling is optional). Slice chilli. Thinly slice steak.

Toss steak in cornflour and season with salt and pepper. Heat a pan on medium high heat with enough oil to cover the base of the pan. Brown beef for 1 minute each side and remove from the pan.

To the same pan, add onions, carrots, ginger and garlic. Cook for 2-4 minutes. Add capsicum and sugar snap peas, cook for 2-3 minutes.

Add peanuts, sweet chilli sauce, soy sauce/rice vinegar and 1/4 cup of water. Cook for about 1-2 minutes. Add steak back into the pan, cook for 1-2 minutes until warmed through and sauce thickens slightly.

Divide rice and stir-fry between bowls. Garnish with sesame seeds and chilli, enjoy!

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

Peel and dice garlic and ginger. Peel and chop onions. Slice green capsicum, removing seeds. De-string sugar snap peas. Cut carrot lengthways and slice (peeling is optional). Slice chilli. Thinly slice steak.

Toss steak in cornflour and season with salt and pepper. Heat a pan on medium high heat with enough oil to cover the base of the pan. Brown beef for 1 minute each side and remove from the pan.

To the same pan, add onions, carrots, ginger and garlic. Cook for 2-4 minutes. Add capsicum and sugar snap peas, cook for 2-3 minutes.

Add peanuts, sweet chilli sauce, soy sauce/rice vinegar and 1/4 cup of water. Cook for about 1-2 minutes. Add steak back into the pan, cook for 1-2 minutes until warmed through and sauce thickens slightly.

Divide rice and stir-fry between bowls. Garnish with sesame seeds and chilli, enjoy!