• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, thinly slice carrot into rounds. Trim green beans. • In a small bowl, combine oyster sauce, ginger paste, sweet chilli sauce, the vinegar and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and green beans, tossing, until tender, 4-5 minutes. Transfer to a bowl. Little cooks: Take the lead by combining the sauces!

• While veggies are cooking, pat beef strips dry with paper towel. • In a medium bowl, combine beef strips, lemon pepper seasoning, cornflour and a generous pinch of salt. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, in batches, shake off excess flour and cook beef, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to pan, then add the sauce mixture, tossing to combine, 1 minute. Little cooks: Take charge by combining the beef with the seasoning and flour!

• Divide rice between bowls and top with Asian-spiced beef and veggie stir-fry to serve. Enjoy!