1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Grate ginger and crush garlic. Combine with 1 1/2 tbsp soy sauce, 2 tbsp flour and 3 tbsp water in a bowl. Thinly slice beef and add to marinade, set aside.

3. Peel and cut onion into thin wedges. Trim and halve snow peas, drain and rinse bamboo shoots.

4. Heat a large frypan with 1 tbsp oil over high heat. Add beef (and sauce), cook for 2-3 minutes, stirring occasionally. Add onion and sliced mushrooms to the pan. Cook for a further 2 minutes.

5. Stir in 1 cup water, stock cube and 3 tbsp oyster sauce. Combine well and bring to a simmer. Add snow peas and bamboo shoots, cook for another 1-2 minutes. Remove from heat and season to taste with salt and pepper.

6. Serve beef and bamboo shoots with rice.

Notes:
Prepare and marinate the beef the night prior to cooking for a super quick dish!

basmati rice 300g

ginger 40g
garlic 2-3 cloves

beef scallopini 10-pack

brown onion 1
snow peas 1/2 punnet
bamboo shoots 1 tin (220g)
sliced mushrooms 200g

From your pantry:
oil (for cooking), salt, pepper, soy + oyster sauce, flour (of choice), 1 beef or veg stock cube