Cook the rice in a saucepan or rice cooker, as per instructions on packet or use microwave rice pack if time poor. If cooking, rice will take approximately 30 minutes.
Whilst the rice is cooking, add EVOO and sesame oil to a pan. Once heated, add chilli and grated ginger and stir until fragrant. Add beef strips and stir-fry for 2 minutes.
Reduce the pan to medium heat and add carrot, zucchini and capsicum and stir-fry for 2-3 minutes. Then add bok choy for a few more minutes until vegetables have wilted. Once all ingredients are cooked, return wok to high heat and add the rice.
Add soy sauce to a small dish and top up with 1⁄4 cup water. Stir through soy sauce and water. Cook all ingredients for a further 5 minutes before serving.
Thin beef strips don’t take very long to cook, so have all of the vegetables prepped and ready to go before cooking the beef
With your vegetables, you can change them up to suit your preference – always try and have a few different options and colours to maximise the micronutrient diversity. The different colours reflect the different micronutrient profiles making the meal nutritious and delicious.
If you aren’t a big fan of chilli you can omit that and add in some ginger and garlic to change up the flavour profile.
This meal can quickly become a 15-minute dinner recipe if you swap cooking the rice for a microwave rice cup option.