Black Bean Beef and Vegetable Stir-Fry

Place rice and 310ml (1¼ cup) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes until cooked through. Set aside, covered, until ready to serve.

Trim and halve beans. Finely chop spring onion, keeping white and green parts seperate. Crush garlic. Remove core and seeds from capsicum and slice into thick strips.

Place black bean sauce, sesame oil, sugar, cornflour and 200ml water in a bowl and mix to combine. Set aside.

Heat a frypan over medium-high heat and add vegetable oil and mince. Cook, breaking up with a wooden spoon, for 7 minutes or until caramelised and cooked through.

Add white spring onion, capsicum and a pinch of salt and cook, stirring continuously, for 4 minutes or until slightly caramelised. Add garlic and stir until fragrant.

Add beans and sauce to pan and cook, stirring, for a further 2 minutes or until sauce has thickened. Divide rice between bowls and top with stir-fry and green spring onion.