Beef, Mushroom and Oyster Sauce Stir-fry

Place rice in a saucepan with 310ml (1 1/4 cups) cold water over medium heat. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 15 minutes until cooked through. Leave covered until ready to serve.

While rice is cooking, peel and finely chop ginger. Thinly slice mushrooms. Finely chop gai lan stems and roughly chop the leaves, keep separate.

Heat 10ml (1/2 tablespoon) vegetable oil in a wok or large frypan over medium heat. Add ginger and cook for 3 minutes until fragrant. Add the mushrooms and gai lan stems and cook, stirring, for 3 minutes until golden and softened. Remove from pan.

Heat remaining oil in the frypan over high heat. Add beef, spreading out in a nice, single layer. Cook for 2-3 minutes, tossing the wok, until starting to colour.

Return mushroom mixture to the pan with oyster sauce and sesame oil. Cook for 2-3 minutes or until sauce has lightly caramelised. Add gai lan leaves.

Add 1/4 teaspoon freshly cracked black pepper with a little salt and stir to combine. Divide rice among bowls and top with beef stir-fry. Sprinkle with sesame seeds to serve.