cook rice in a large saucepan of boiling water for about 12 minutes or until tender. drain well and keep warm.
spray a nonstick wok or frying pan with oil and heat on high. stirfry meat and pepper in 2 batches for 2–3 minutes or until well browned and tender. remove from wok.
reheat wok, spray with oil; add garlic and green onion and stirfry for 1 minute or until spring onion is soft. add remaining vegetables and stirfry for about 5 minutes or until tender but still crisp; add MAGGI premium oyster sauce and stir through.
return beef to wok and stir until heated through; stir in nuts and coriander leaves; serve immediately with rice.
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