• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice and a good pinch of salt, 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 water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, finely chop celery. • Drain sweetcorn. • Roughly chop Asian greens. • Slice lemon into wedges. • In a small bowl, combine sweet chilli sauce and the water (for the sauce). • In a medium bowl, place beef strips, Southeast Asian spice blend and a drizzle of olive oil. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add celery and corn and cook, tossing, until softened, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce and cook, tossing until wilted, 1-2 minutes. Set aside in a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, add beef strips and cook in batches, until browned and cooked through, 1-2 minutes. • Transfer to a plate. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Return all beef strips to the pan, remove from the heat and toss through sweet chilli mixture until heated through and well combined.

• Divide rice between bowls. • Top with veggies and Southeast Asian sweet chilli beef. • Tear over coriander and serve with lemon wedges. Enjoy!