Glazed Chinese Barbecue Beef Stir-Fry

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, quarter the pak choy lengthwise. Put the kecap manis, 1 tbs soy sauce, 2 tsp white vinegar and 2 tsp honey in a bowl. Season with pepper and stir to combine.

Combine the Chinese barbecue seasoning and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Separate the beef stir-fry, add to the marinade and toss to coat. Heat a large frypan over high heat until very hot (see Kitchen 101). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.

Return the pan to medium-high heat. Add the pak choy and 1 tbs water and stir-fry for 2 mins or until tender but still with crunch. Remove from the pan. Add the glaze mixture to the pan and cook for 30 secs or until sticky. Remove the pan from the heat. Add the beef and toss to coat.

Divide the rice, beef and pak choy among bowls. Drizzle with the pan juices, scatter over the sesame seeds and enjoy!

Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.