Satay beef and stir-fried vegetables with rice

Ingredients

• 1 cup (200g) basmati rice
• 1 teaspoon peanut oil
• 500 grams lean beef topside (or lamb fillets or chicken thighs), sliced thinly
• 1 large brown onion (200g), sliced thinly
• 1 clove garlic, crushed
• 2 centimetre piece fresh ginger (10g), grated
• 2 fresh small red thai chillies, chopped finely
• 1 medium red capsicum (200g), chopped finely
• 1 medium green capsicum (200g), chopped finely
• 100 grams button mushrooms, halved
• 225 grams can bamboo shoots, rinsed, drained
• 1 teaspoon curry powder
• 2 teaspoons cornflour
• 1/2 cup (125ml) chicken stock
• 1/4 cup (65g) light smooth peanut butter
• 2 tablespoons oyster sauce
• 1 tablespoon unsalted roasted peanuts, chopped coarsely