2 cups long-grain or jasmine rice
spray canola or olive oil
500 g lean beef, cut into thin strips
1 small onion, cut into thin wedges
1 teaspoon minced ginger
1 teaspoon minced garlic
1 red capsicum, cut into thin strips
250 g snow peas, halved
400 g can baby corn
200 g broccoli, cut into florets
2-3 tablespoons kecap manis or soy sauce
125 ml (½ cup) orange juice
100 g roasted cashew nuts

Cook the rice in a large saucepan of boiling water for 12 minutes or until tender.  Drain well.  Spray a nonstick wok or frying pan with oil and heat.  Stirfry the meat in batches over high heat for 3-4 minutes or until well browned and tender.  Remove from the pan.  Reheat the wok, add the onion, ginger and garlic and stirfry for 2 minutes or until soft.  Add the remaining vegetables and stirfry for about 3 minutes or until tender but still crisp.  Add the kecap manis or soy sauce and juice and stir through.  Return beef to the pan and stir for 1 minute or until heated through.  Mix in the nuts and serve immediately over the rice.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6