Steak and Veggie Stir Fry

Mix the soy sauce with the rice vinegar and water (see ingredients list for amount). Stir in the cornflour until smooth then add the garlic. Keep to one side.

Bring the water for the rice (see ingredients list for amount) to the boil in a saucepan over high heat. Stir in and dissolve the chicken stock. Stir in the basmati rice, lower the heat to medium and cover the pan with a lid or foil. Simmer for 10 mins then remove from the heat. Leave off the heat for another 10 mins, the rice will finish cooking in its own steam.

Heat a splash of oil in a large frying pan over high heat. When the oil is hot add half of the steak strips and sprinkle on half of the Chinese 5 spice. Stir fry until browned, 2mins. Transfer to a plate, then add the remaining steak strips and Chinese 5 spice to the pan. Stir fry this batch until browned also, another 2 mins. Transfer to the plate. Wipe the pan clean with kitchen towel and return to high heat.

 Add a splash of oil to the pan and when the oil is hot add all the chopped veggies and stir-fry until softened and the green beans are cooked, 4-5 mins. Return the steak to the pan and stir in the sauce your prepared earlier. Stir-fry until the steak is piing hot and the sauce has thickened and coats the stir-fry. Add a splash of water if the sauce is a little thick. Remove from the heat, season to taste with salt and pepper.