• In a medium saucepan, heat to medium heat. Rinse and drain white rice. • Add rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix and corn, tossing until tender, 5-6 minutes. Add baby spinach leaves and garlic paste, then cook until fragrant and slightly wilted, 1 minute. • Transfer to a bowl and season to taste with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger paste and Asian BBQ seasoning, then cook until fragrant, 1 minute. • Stir in cooked veggies, oyster sauce, sweet chilli sauce and the water, then simmer until bubbling and slightly reduced, 1-2 minutes.

• Divide rice between bowls. • Top with sweet chilli ginger beef stir-fry. • Sprinkle with sesame seeds to serve. Enjoy!