Cook the long grain rice with water and salt.
Cut the meat into small strips. Peel the onions, halve them and cut them into strips. Sauté the onions in butter and oil until translucent. Then add the strips of roast beef and fry for three minutes. Season with salt and pepper. Then extinguish with the whisky and cook until the liquid has almost evaporated. Just before serving, mix in the double cream.
Remove the skin from the carrots and cut them into slices. Halve the peppers, remove the seeds and cut into strips. Halve the zucchini lengthwise and also cut into slices. Dice garlic not too finely.
Heat olive oil in a frying pan and sauté the carrot strips for a minute. Then add the rest of the vegetables with the garlic. Sauté for three minutes, adding the brown sugar so that it caramelizes. Finally, season everything together with salt, season with pepper and extinguish with a dash of balsamic vinegar.
Dressing: Place a hearty dollop of roast beef strips, vegetables and long grain rice on each plate. Garnish with the herbs.
Drink: Andrew Sugars recommends a dry Spanish red wine: Rioja.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!