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. Heat 1/2 cup vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan over medium heat until simmering. Thinly slice zucchini into rounds (or ribbon using a peeler). Place in a bowl, pour over vinegar and set aside.

3. Combine 2 crushed garlic cloves, 2 tbsp sugar, 3 tbsp vinegar and 1/4 cup soy sauce in a bowl. Slice beef and add to bowl to marinate.

4. Julienne or grate carrots and beetroot. Rinse and chop coriander.

5. Heat a frypan over medium heat with 1 tbsp oil. Slice onion and cook for 5 minutes. Set heat to high, add beef (reserve marinade) to cook for 2 minutes. Remove to a bowl. Pour marinade into pan, simmer for 1-2 minutes, or until reduced then toss through beef.

6. Heat a frypan over medium heat with 1 tbsp oil. Slice onion and cook for 5 minutes. Set heat to high, add beef (reserve marinade) to cook for 2 minutes. Remove to a bowl. Pour marinade into pan, simmer for 1-2 minutes, or until reduced then toss through beef.

Notes:
Use a mandolin to slice the zucchini if you have one.

Use rice wine vinegar if possible, for a more authentic flavour.

basmati rice 300g

zucchini 1

beef scallopini 10-pack

carrots 2
beetroot 1
coriander 1/2 packet

brown onion 1

From your pantry:
oil (for cooking), soy sauce, white (or rice) wine vinegar, brown sugar, garlic (2 cloves), salt