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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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 with a pinch of salt and cook for 3-5 min or until beginning to soften

Peel and roughly 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, add your lean beef mince to the pan and cook over a high heat for 4-5 min or until browned all over, breaking it up with a wooden spoon as you go

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

Once the lean beef 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, sticky and the beef is cooked through (no pink meat!) – this is your Chinese-style lean beef & green pepper stir-fry

Finely slice your red chilli[es] into rounds