• 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, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

• While veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. • Return frying pan to high heat with a drizzle of olive oil. Cook Cook beef strips, in batches (this helps the beef stay tender), tossing, until browned and cooked through, 1-2 minutes. Add the mushroom sauce mixture and cook until slightly reduced, 1 minute.

• Divide rice, sticky beef and garlicky veggies between bowls. • Top with a dollop of plant-based aioli. • Sprinkle over crispy shallots to serve. Enjoy!