Sticky Beef & Pumpkin Stir-Fry

How to make it

1. Cook the rice according to packet instructions.
   Heat a film of oil in a frying pan or wok over medium-high heat. Add the pumpkin and a good pinch of salt and pepper. Stir-fry for 5–7 minutes, turning often, until golden and tender. Remove from the pan and set aside.
2. Heat another film of oil in the same pan over high heat. Add the beef strips and cook for 2–3 minutes until just browned. Remove and set aside with the pumpkin.
3. Lower the heat slightly. Add the onion, capsicum, garlic, and ginger to the pan. Stir-fry for 2–3 minutes until just softened.
4. Meanwhile, in a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and rice vinegar. Stir in the cornflour slurry.
5. Return the beef and pumpkin to the pan along with half of the spring onions. Pour over the sauce and stir-fry for 2–3 minutes until everything is well coated and sticky.
6. Serve the stir fry with rice, scatter with remaining spring onions and peanuts, serve immediately.