Juicy Beef Round with Crispy Green Beans and Brown Rice

Rinse the brown rice and cook it in salted water for about 25 minutes, or until tender. Drain and keep covered.

Cut the beef round into very thin strips across the grain (this ensures tenderness). In a small bowl, mix the soy sauce, honey, water, pepper, and cornstarch.

Blanch the green beans in boiling water for 3 minutes, then drain and rinse with cold water to preserve their color and crunch.

Heat 1 tablespoon of oil in a hot wok or pan over high heat. Add the beef strips and quickly cook for 2–3 minutes until browned but still juicy. Remove the meat from the pan.

In the same pan, add the remaining oil, garlic, ginger, and paprika. Sauté for 1 minute, then return the meat and add the green beans. Pour in the prepared sauce and stir for another 1–2 minutes, until the sauce thickens and coats the ingredients.

Serve the dish over a bed of brown rice. Garnish with sesame seeds or sliced spring onion, if desired.