Chinese Beef & Snow Pea Stir-Fry

While the rice is cooking, cut the red capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and slice in half. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Roughly chop the roasted cashews. TIP: Cut the veggies to the correct size so they cook in the allocated time

Finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook for 3-4 minutes, breaking up with a wooden spoon, or until browned. Reduce the heat to medium-high and add the sauce mixture to the beef. Cook, stirring, for a further 2-3 minutes, or until just starting to thicken. Transfer the beef to a medium bowl. TIP: Reuse the bowl from the sauce mixture!

Return the pan to a medium-high heat and add a drizzle of olive oil. Add the red capsicum, carrot and remaining garlic and cook for 2-3 minutes, or starting to soften. Add the snow peas, 1/2 the spring onion and a dash of water and cook, tossing, for 1-2 minutes, or until tender. Return the beef mince and sauce from the bowl to the pan and toss until combined and warmed through. TIP: Cook all the spring onion if you don't like it raw as a garnish.