You have to love a straight-to-the-point stir-fry that delivers on all its promises. This quick-cook beef in a fiery chilli paste is exactly what it claims to be – spicy and sesame-y and tossed with crisp veggies. It's proof you don't have to be fancy to be really very good. Not a spice fan? Use as little of the spicy dressing as you like and serve on the side for everyone to add as they like.
Place rice and 310ml (1¼ cups) cold 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. While rice is cooking, continue with step 2.
Peel and finely grate garlic and ginger. Combine garlic, ginger, soy sauce, sugar, chilli bean paste and sesame oil in a bowl and stir until well combined. Add beef to marinade, stir to combine and set aside to marinate while you continue with step 3.
Cut broccoli into small florets. Peel and slice carrot into half moons. Trim ends from snow peas.
Heat vegetable 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.
Add beef and marinade to frypan over medium-high heat and cook, in batches, for 2 minutes, stirring once, or until caramelised and just cooked through.
Divide rice between bowls and top with beef and vegetables. Sprinkle with sesame seeds to serve.