A handful of good-quality ingredients come together quickly in this family friendly stir-fry, proving simple is often best. There's vibrant veg, fluffy and fragrant rice, and deeply flavoured beef to satisfy small bellies. Expect bowls to be returned to the kitchen completely empty.
Place rice in a saucepan with 310ml (1¼ cups) cold water 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. Set aside, covered, until ready to serve. While the rice is cooking, continue with step 2.
Cut broccoli into small florets and slice stems. Peel carrot, halve and thinly slice into half moons. Crush garlic.
Heat ½ the oil in a large frypan or wok over medium-high heat. Add beef and a pinch of salt and pepper and cook, stirring once, for 3–4 minutes or until beef is golden brown. Remove from pan.
Heat remaining oil in pan or wok over medium-high heat. Add carrot and broccoli and cook for 2–3 minutes or until almost tender. Add garlic and cook for a further 30 seconds or until fragrant.
Return beef to pan or wok with oyster sauce and 20ml (1 tablespoon) water and cook, tossing, for 30 seconds or until warmed through and everything is well coated.
Divide rice between bowls and top with beef stir-fry. Serve immediately.