Making it happen quickly, this gingery, saucy and veg-heavy beef stir-fry is a giver of time and flavour. It's tumbled into bowls on top of coconut rice and is ready and waiting to please in 30 minutes or less.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Stir through coconut milk. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Peel and slice onion into 2cm-thick wedges. Heat vegetable oil in a wok or frypan over medium-high heat. Add beef, onion and ¼ teaspoon salt flakes and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until beef and onion are caramelised. While beef is cooking, continue with the step 3.
Remove core and cut capsicum into 1cm slices. Peel and slice carrot into half-moons. Finely slice spring onion.
Add capsicum, carrot and 20ml (1 tablespoon) water to pan and cook, stirring occasionally, for 3–4 minutes or until vegetables have softened but retain some bite.
Peel and crush garlic. Grate ginger. Place garlic, ginger, oyster sauce, soy sauce, brown sugar and 20ml (1 tablespoon) water in a small bowl and mix to combine.
Add sauce mixture to stir-fry and toss to coat for 30 seconds. Divide rice between bowls, top with stir-fry and sprinkle with spring onion to serve.