• To a large saucepan, add the water and bring to the boil. 
• Add basmati rice, stir, cover with a lid and reduce heat to low. 
• Cook for 10 minutes, then remove pan from 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! 

• Meanwhile, drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, broccoli & carrot mix and corn, tossing, in batches until browned and cooked through, 2-3 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Reduce heat to medium, add sweet soy seasoning, and cook, until fragrant, 1 minute. • Stir in katsu paste, the brown sugar and coconut milk, cook until slightly reduced, 2 minutes. • Remove pan from heat and add baby spinach leaves, stirring, until wilted.

• Divide rice between bowls. Top with Japanese beef and veggie curry to serve. Enjoy!