A handful of good-quality ingredients come together quickly in this family friendly stir-fry, proving simple is so often the best course of action. 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 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. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Cut broccoli into small florets and slice stems. Peel carrot, halve and thinly slice into half-moons. Peel and crush garlic.
Heat ½ the oil in a wok or large frypan 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.
Add remaining oil to pan with 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 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.