Put the rice in a pan and add enough cold water to just cover. Bring to the boil; cover with a lid and simmer for 12-15 minutes.
Meanwhile, heat the oil in a frying pan over a high heat. Add the beef strips and stir-fry for 3 minutes until browned. Remove from the pan and set aside. Add the onion, green beans and mushrooms to the pan and stir-fry for 5 minutes.
Add the stock and peas. Cook for 5 minutes, then stir in the crème fraîche, beef and most of the parsley. Heat for 3 minutes until the sauce is thick and the beef is cooked through.
Drain the rice and serve with the stroganoff, garnished with the remaining parsley.