Recipe and photograph – Dr Joan Ransley
Warm the olive oil in a wok and cook the garlic until it is just beginning to brown.
Discard the garlic and leave the oil to cool a little.
Place the strips of steak in a bowl with 1 tbsp garlic infused oil, soy sauce, ginger and sesame seeds.
Mix these ingredients together and leave to marinade for 10 minutes.
Place the rice in a saucepan with twice the volume of water and a pinch of salt.
Bring the water to the boil, reduce to a gentle simmer and place a lid on the saucepan.
Simmer the rice very gently for 12 minutes.
Half way through the cooking time quickly lift the lid and add the green beans to the rice so they can steam.
Replace the lid and continue cooking.
Heat the remaining oil in the wok and stir fry the strips of red pepper until soft. Add the beef strips and fry briskly for two minutes, followed by the cooked rice and green beans.
Toss the contents of the wok together, scraping up any residue on the base. Add the water chestnuts and any leftover marinade. Stir fry for a further two minutes.
Scatter the chopped coriander and chives into the wok and serve with some extra soy sauce if required.
Replacing steak with, pork or prawns or a combination of two of these ingredients.
By adding more vegetables, tofu or nuts for vegetarians.