Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until it begins to soften and caramelise (8-10 minutes). The colour will deepen and the edges will start to turn golden brown.

Remove the onion from the pan and set it aside. Add an additional 1 tablespoon of vegetable oil to the pan, followed by the minced garlic. Cook, stirring constantly, for 1-2 minutes until fragrant. The aroma will fill the kitchen and tantalise your taste buds.

Add the sliced red bell pepper and grated carrot to the pan, cooking for 3-4 minutes until they begin to soften. Stir occasionally, ensuring even cooking. The bell pepper will start to release its natural sweetness and the carrot will begin to break down.

Add the lean beef strips to the pan, cooking for 3-4 minutes until browned and cooked through. Stir occasionally, breaking up any clumps with a spatula. The beef will release its juices and the pan will fill with a rich, meaty aroma.

Add the broccoli florets to the pan, cooking for an additional 2-3 minutes until tender but still crisp. Stir occasionally, ensuring even cooking. The broccoli will retain its vibrant colour and texture.

In a separate mixing bowl, combine the cooked brown rice, chicken stock, soy sauce, and honey. Stir until the rice is well coated and the liquid has been absorbed. The aroma will be sweet and savoury.

Combine the cooked beef and vegetable mixture with the rice mixture in a large serving dish or individual containers. Mix well to combine, ensuring an even distribution of ingredients. The colours will blend harmoniously, and the flavours will meld together.

Cool the mixture to room temperature before refrigerating or freezing for later use. The mixture will firm up, making it ideal for meal prep.