• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice, chicken-style stock powder and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to pan.

• While rice is cooking, roughly chop zucchini and Asian greens. • Thinly slice carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Reduce heat to medium-high. Stir-fry the carrot and zucchini until tender, 3-4 minutes. Add Asian greens and a pinch of pepper. Cook, tossing, until slightly wilted, 1-2 minutes. Add garlic paste and cook until fragrant, 1 minute. • Remove pan from heat. Stir in Cantonese stir-fry sauce, sweet chilli sauce, the soy sauce and a splash of water. Return beef to pan, tossing, until coated and heated through. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• Divide rice between bowls. Top with Cantonese-style beef stir-fry. • Sprinkle with mixed sesame seeds to serve.