Chinese-Style Beef & Green Pepper Stir-Fry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, peel and roughly dice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and cook for 3-5 min or until beginning to soften

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the onion has softened, increase the heat to high, then add your mince to the pan and cook over a high heat for 5 min or until browned all over, breaking it up with a wooden spoon as you go

While the mince is browning, add 1 tsp [1 1/2 tsp] [2 tsp] black pepper to the pan (freshly ground is best!)

Once the mince has browned, add the diced pepper, chopped garlic and chopped ginger to the pan and cook for 2 min further

Reduce the heat to medium and add your Chinese rice wine, hoisin sauce, soy sauce, toasted sesame oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar

Cook for 3-4 min or until thickened and sticky and the beef is cooked through (no pink meat!) – this is your Chinese-style beef & green pepper stir-fry

Finely slice your red chilli[es] into rounds