• Add the water (for the rice) to a medium saucepan and bring to the boil.
• Add jasmine 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 all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, cut carrot and zucchini into thin sticks.
• Finely chop garlic.
• In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil. Toss beef to coat.

Little cooks: Help toss the beef in the sweet soy seasoning!

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook zucchini and carrot, stirring, until tender, 4-5 minutes.
• Reduce heat to medium, add garlic and cook, until fragrant, 1 minute.
• Transfer to a bowl, season with salt and pepper 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, return veggies and beef to pan. Stir in oyster sauce, sweet chilli sauce, the water (for the sauce) and baby spinach leaves.
• Cook until heated through, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.

TIP: Cooking the meat in batches over high heat helps it stay tender

• To pan with rice, stir in the vinegar, sugar, mayonnaise and everything garnish, until coated.
• Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre.
• Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person).

Little cooks: Let's get rolling! Help shape the rice balls.

• Divide saucy beef and veggie stir-fry between bowls.
• Serve with sesame rice balls. Enjoy!

Little cooks: Take charge by plating up the meal!