Tip the beef stir-fry strips into a bowl and add 1 tbsp China 5 spice. Turn to coat the beef in the spices, then set aside to marinate while you prepare the rest of the stir-fry.

Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water from the kettle. Add a pinch of salt. Bring to the boil, then pop a lid on the pan. Turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-6 mins, lid on, to steam the rice and finish cooking it.

Meanwhile, peel and finely slice the red onion. Halve the pepper, scoop out the pith and seeds, then finely slice it. Trim the stalk off the broccoli (see our tip on how to use it up), then chop the broccoli into bite-sized florets.

Put a wok or deep frying pan on a high heat and add 1 tbsp oil. Add the beef and stir-fry for 3-4 mins till the beef has browned all over. Scoop the beef out of the paper and set it aside on a plate.

Add the onion, red pepper and broccoli to the wok and pour in 100ml hot water from the kettle. Stir fry for 3-4 mins till the veg have lightly browned and are cooked but still with plenty of bite. Most of the water will evaporate.

Return the beef to the pan. Tip in the tamari and pour in another 100ml hot water. Bubble for 2-3 mins to warm everything through. Fluff the rice with a fork and divide between 2 warm plates or bowls. Top with the beef stir-fry and serve.