Cooking the veggies all together in Step 5 is a classic stir-fry technique – hot and fast! Also, when returning the beef to the pan in Step 5, be sure to include any juices from the plate for extra flavour! Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Cut the zucchini in half lengthwise then into 1/4-inch slices. Mince or grate the garlic. Peel, then mince 1 tbsp ginger (double for 4 ppl). Thinly slice the chili, removing the seeds for less heat.

Add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.

Meanwhile, heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl and set aside.

Pat the beef strips dry with paper towels. Increase the pan to medium-high heat. Add a drizzle of oil, then half the beef strips. Season with salt and pepper. Cook until browned, 1-2 min per side. Transfer to a plate and set aside. Repeat with the remaining beef.

Add another drizzle of oil to the same pan, then the zucchini, snow peas, garlic, ginger and as much chili as you like. Cook, stirring occasionally, until the snow peas are tender-crisp, 3-4 min. Add the oyster sauce, soy sauce, brown sugar and beef. Cook, stirring often, until the stir-fry is warmed through, 2-3 min.

Fluff the rice with a fork. Divide the rice between plates and top with the ginger beef stir-fry. Sprinkle with the peanuts and as much remaining chili as you like.