Dissolve the vegetable stock cube in boiling water.
Pour the stock into a saucepan and add rice, bring to the boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 15 minutes.
Remove the pan from the heat and allow the rice to steam for 5 minutes, (do not remove the lid and do not stir the rice).
Trim and thinly slice the beef. WASH HANDS.
Peel and roughly grate carrot.
Trim and roughly grate courgette.
Trim and thinly slice spring onions.
Remove top of chilli, cut in half, de-seed and finely slice.
Peel and crush garlic.
Peel and roughly grate fresh ginger.
Remove the leaves from the bok choy stem, wash and trim.
Heat the olive oil in the pan / wok over a high heat and fry the steak slices for 1 minute.
Add carrot, courgette, spring onions and chilli to the pan. Stir well.
Add soy sauce, honey, rice wine vinegar, garlic and ginger.
Continue to stir fry until the vegetables have softened slightly and the sauce is thick.
Spoon rice into serving dishes and top with the stir fry.
Serves: 4
Cook: 20 mins
