• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Boil the kettle. Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt. Cook uncovered, over high heat until tender, 12 minutes. • Drain, then return to saucepan. Add the butter and stir until melted. Stir the toasted sesame seeds through rice. Season to taste.

• While rice is cooking, trim green beans. • Thinly slice carrot into half-moons. • Thinly slice capsicum.

• Return frying pan, to medium-high heat with a drizzle of olive oil. Cook green beans, carrot and capsicum, until tender, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute. Season and transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper. Reduce heat to medium, return all beef to the pan and add ginger paste, cooking until fragrant, 1 minute. • Remove pan from heat. Stir in Sichuan garlic paste and the soy sauce.Season to taste.

• Divide sesame rice between bowls. Top with beef stir-fry and veggies. • Sprinkle with crispy shallots to serve. Enjoy!