• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve green beans. • Cut carrot into thin sticks. • Thinly slice capsicum. • Discard any liquid from beef strips packaging. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, capsicum and carrot, tossing regularly, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Add sauce mixture, cooked veggies and a splash of water to the pan. Stir until combined.

• Divide ginger rice between bowls. • Top with beef strips and veggie stir-fry. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!