Sesame Beef and Vegetable Rice Bowl

Rinse rice under cold water. Place rice and 310ml (1 ¼ cups) water in a small saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes. Remove from heat and stand covered for 5 minutes. Set aside.

Meanwhile, place beef in a bowl. Peel and finely grate garlic and ginger. Combine garlic, ginger, soy sauce, sugar, chilli paste and 10ml (1⁄2 tablespoon) sesame oil in a bowl and whisk until well combined. Add half the marinade to the beef and mix well to coat. Set aside to marinate while the vegetables are being prepared. Reserve remaining marinade for the dressing.

Cut broccoli into florets. Peel and slice carrot and trim ends from snow peas.

Heat remaining sesame oil in a large frypan with a lid over high heat. Add broccoli, carrot, and snow peas and cook for 1 minute. Add 20ml (1 tablespoon) water, cover, and cook for a further 1–2 minutes or until vegetables are tender but still crisp. Remove from pan and keep warm.

Shake excess marinade from beef. Add beef to frypan over medium-high heat and cook, in batches, for 1 minute each side or until just cooked through.

Divide rice between bowls and top with beef and vegetables. Sprinkle with sesame seeds and serve with reserved dressing.