Ginger Glazed Beef Strips With Pak Choi

Rinse the brown rice, add it to a large 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

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Quarter the chestnut mushrooms 

Slice the pak choi into wedges

Heat a large, wide-based pan (preferably non-stick) over the highest heat

Once very hot, add a splash of vegetable oil and the beef strips and cook for 1-2 min on each side or until they're browned

Tip: don't overcook the beef or it will go chewy! If your pan is small, cook it in batches

Transfer the cooked beef strips to a large plate and set them aside to rest

Return the pan to a high heat with a drizzle of vegetable oil 

Once hot, add the quartered mushrooms and cook for 4-5 min or until starting to brown

Once browned, transfer the mushrooms to the plate with the beef strips and return the pan to a low heat

Add the chopped ginger to the pan and cook for 1-2 min or until fragrant 

Add the balsamic vinegar, soy sauce, honey, miso paste and a splash of water and cook for 4-5 min – this is your ginger sauce

Once the brown rice is cooked, add the pak choi halves to the pot with the rice and cook, covered, for a further 3 min or until tender

Once done, remove the pak choi and set it aside

Drain the brown rice

Meanwhile, return the beef strips, mushrooms and any resting juices to the ginger sauce

Give everything a good mix up – this is your ginger beef