• 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!