Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Marinate the beef
Combine crushed garlic, grated ginger (roughly 1 tbsp), 3 tbsp soy sauce, 2 tbsp vinegar, 1 1/2 tbsp sugar and 2 tsp Chinese five-spice in a bowl. Add beef strips and toss to coat in marinade, season with black pepper.
3. Prepare the vegetables
Thinly wedge onion, slice carrot and celery. Trim, rinse and cut bok choy into 4cm lengths.
4. Cook the beef
Heat a wok or large frypan with oil (see notes) over high heat. Add the beef strips and cook, in 2-3 batches for 2 minutes or until browned and cooked to your liking (reserve marinade). Set aside in a bowl as you go, keep pan over medium-high heat.
5. Stir-fry the vegetables
Add onion and cook for 2-3 minutes then stir in remaining vegetables and cashew nuts. Stir-fry for 3-4 minutes. Mix 1 cup water with 1 tbsp cornflour, add to pan and bring to a simmer. Return beef and reserved marinade, warm through.
6. Finish and plate
Season the stir-fry to taste with black pepper and soy sauce.
Serve rice and beef stir-fry into bowls and top with basil leaves.
Use the rice tub to quickly measure up x 1.5 amount of water.
We used sesame oil for added flavour, but you can use any oil of choice.
No beef option - beef strips are replaced with chicken stir-fry strips. Increase cooking time to 4-5 minutes on each side or until cooked through. No need to cook in batches.
Basmati rice, 1 tub (300g)
Garlic, 2 cloves
Beef strips, 600g
Brown onion, 1
Celery sticks, 2
Bok choy, 1 bunch
Cashew nuts , 1 packet (60g)
Basil , 1/2 packet *
From your pantry
Oil for cooking (see notes), soy sauce, pepper, red wine vinegar, sugar (of choice), Chinese five-spice