In a medium saucepan, add the coconut milk, the water (for the rice) and a generous pinch of salt, then bring to the boil. Add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans. Roughly chop the Asian greens. Finely chop the garlic.

In a medium bowl, combine the ginger paste, brown sugar, oyster sauce, the water (for the sauce) and 1/2 the garlic.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans with a splash of water, tossing, until tender, 4-5 minutes. Add the Asian greens and remaining garlic and cook until softened and fragrant, 1-2 minutes. Season with salt and pepper. Toss to coat, then transfer to a plate. Cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Add the sauce to the pan and cook until bubbling and reduced, 2-3 minutes. TIP: Cooking the beef in batches over a high heat helps it stay tender.

Divide the coconut rice between bowls. Top with the sweet and sticky Asian beef and garlic veggies. Spoon over any extra sauce from the pan to serve.