• To a medium saucepan, add the water (for the rice) and bring to the boil. Drain and rinse white rice. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, chop broccoli (including the stalk!) into small florets. Thinly slice carrot and zucchini into half-moons. Trim and roughly chop pea pods. • In a small bowl, combine garlic stir-fry sauce, the soy sauce and water (for the sauce). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli, carrot and zucchini, tossing, until tender, 6-7 minutes (cook in batches if your pan is getting too crowded). In the last 2-3 minutes of cook time, add pea pods and cook, until tender. Transfer to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, in batches, until just browned, 3-4 minutes. • Add Asian BBQ seasoning and cook, until fragrant, 1 minute. • Return cooked veggies to pan and add sauce mixture, tossing, until combined, 1 minute. Season with pepper.

• Divide rice between bowls. Top with Chinese-style beef and broccoli stir-fry. Spoon over any remaining sauce from pan. • Sprinkle with crushed peanuts. Enjoy!