Step 1

Bring medium saucepan of water to the boil, gradually add rice; boil uncovered about 20 minutes or until rice is tender, drain.

Step 2

Blend cornflour with the water and sauce in small bowl.

Step 3

Heat lightly oiled wok; stir-fry beef, in batches, until browned. Remove from wok.

Step 4

Add garlic, white onion, capsicum, carrot, celery and the extra water to wok; stir-fry about 5 minutes or until vegetables are tender. Return beef to wok with cornflour mixture; stir-fry until sauce boils and thickens.

Step 5

Remove from heat; stir in green onion. Season to taste. Serve stir-fry with rice.