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

• Heat a large frying pan over high heat with a drizzle of olive oil. • Add carrot, zucchini and capsicum and cook until tender, 5-6 minutes. • Add half the soy sauce and toss to combine, 1 minute. Transfer to a bowl and cover to keep warm. • While the veggies are cooking, in a small bowl, combine sweet chilli sauce, the vinegar, a splash of water and the remaining soy sauce and remaining garlic.

Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, return all beef to pan, add the sweet chilli sauce mixture and crushed peanuts and cook until bubbling, 1 minute. Remove from heat.

• Divide the garlic rice between bowls. • Top with the sweet chilli peanut beef stir-fry and soy greens. • Drizzle over sesame dressing to serve. Enjoy!