Peel and thinly slice the onion. Halve the red pepper and scoop out the seeds and white bits. Slice into thin strips.
Break the broccoli into small florets. Use a vegetable peeler to cut the carrots into long, thin strips.
Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water.
Tip the rice into a small pan. Pour in 400 ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is tender. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.
Heat a deep frying pan or wok over a high heat for 1 min. When warm, pour in 1 tbsp oil. Tip in the beef strips. Stir fry for 3-4 mins till browned. Transfer to a bowl using a slotted spoon.
Keep the pan on the heat. Add in all the veg except the carrot. Stir fry for 4-5 mins. Add the beef back to the pan, along with any juices from the plate. Sprinkle in 2 tsp of the China 5 spice and toss together. Roughly chop the peanuts.
Throw in the carrot strips. Toss together for 2 mins. Spoon the rice into warm bowls. Top with the beef stir-fry. Scatter over the chopped peanuts and serve with wedges of lime to squeeze over.