• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, 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, in a medium bowl combine the soy sauce, the brown sugar, fish sauce & rice vinegar mix, ginger lemongrass paste, a drizzle of vinegar. Add beef strips, toss to coat and set aside.

• Thinly slice carrot into half-moons. • Trim and halve green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and green beans and cook until just tender, 3-5 minutes. Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide the garlic rice between bowls and top with the lemongrass beef and veggies. Enjoy!