You have to respect stir-fries for their stealth veg appeal, fast pan-to-plate delivery and large-format flavour. This hoisin beef version is everything you need from your weeknight checklist – it's satisfying, it's nutritious, it's delicious and you'll be met with no resistance from small diners.
Place rice and 310ml (1¼ cups) 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 or until cooked through. Set aside, covered, until ready to serve. While the rice is cooking, continue with step 2.
Slice zucchini into half-moons. Slice celery at an angle into long half-moons. Chop broccolini into bite-sized pieces. Peel and grate ginger.
Heat a frypan over medium-high heat. Add vegetable oil, beef and a sprinkle of salt and cook, without turning, for 2 minutes. Stir and cook for a further 2 minutes or until caramelised.
Push beef to one side of the frypan and add zucchini with a sprinkle of salt. Cook, without stirring, for 1–2 minutes to caramelise zucchini. Add ginger, celery and broccolini and cook for 1–2 minutes or until just tender. While the vegetables are cooking, continue with step 5.
Place hoisin sauce, sesame oil, sesame seeds, soy sauce and 20ml (1 tablespoon) water in a small bowl and mix to combine.
Add sauce to stir-fry and stir to combine. Cook for 1–2 minutes to heat through or until broccolini is tender but retains some bite and sauce has reduced slightly. Divide rice between bowls and top with stir-fry.