• 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, trim baby broccoli. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and carrot & zucchini mix, tossing, until tender, 4-5 minutes. Transfer to a bowl, cover to keep warm and set aside.

• 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. • Reduce heat to medium and return all beef to pan. Add satay seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, peanut butter, the soy sauce, brown sugar and water and simmer until bubbling, 2-3 minutes. • Remove pan from heat, add baby spinach leaves cook, tossing, until combined. Season to taste. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Divide rice between bowls. • Top with satay coconut beef and veggies to serve. Enjoy!