• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add brown rice and a pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. • Drain and return to saucepan.

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens and capsicum. Finely chop garlic. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.

• When brown rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and capsicum, until tender, 4-6 minutes. • Add Asian greens and garlic and cook, until fragrant and slightly wilted, 1-2 minutes. • Transfer to a bowl and season.

• In a medium bowl, combine beef strips, the plain flour, crushed peppercorns (see ingredients) and a generous pinch of salt. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Remove from heat, then return beef and add sweet black bean sauce. • Toss to combine and season.

• To brown rice, stir through Japanese style dressing until combined. Season. • Divide brown rice between plates. Top with black bean pepper beef and garlic veggies. Enjoy!