Mongolian beef and vegie rice bake

Step 1  
Preheat oven to 200°C.

Step 2
Heat 1 tablespoon of the oil in a large ovenproof casserole dish over medium heat. Add the onion and cook for 3 minutes. Add the carrot, capsicum and garlic and cook for a further 3-4 minutes or until softened.

Step 3
Stir through the rice, then add the beef stock, water and 1 tablespoon of the soy sauce and bring to the boil.

Step 4 
Cover and bake for 40-45 minutes or until rice is cooked.

Step 5
While rice is cooking, place the beef strips in a large bowl and sprinkle over the cornflour, tossing to coat the beef.

Step 6 
Heat remaining oil in a large frying pan and cook the beef in batches until just cooked (avoid overcooking the beef as it can become tough). Stir through the remaining soy sauce.

Step 7  
Transfer the beef to a plate and add the broccoli and snow peas to the frying pan. Cook for 2-3 minutes or until slightly softened.

Step 8 
Remove rice from oven and stir through the beef, broccoli and snow peas. Serve.

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