• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, drain sweetcorn. Slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli & carrot mix, corn and zucchini, tossing until tender, 5-6 minutes. Add garlic paste, then cook until fragrant, 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 high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Reduce heat to medium-high. • Add ginger paste and Asian BBQ seasoning, and cook until fragrant, 1 minute. • Stir in cooked veggies, oyster sauce, sweet chilli sauce and the water, and simmer until bubbling and slightly reduced, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

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