• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt, then bring to the boil. Add 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 carrot into half-moons. • Roughly chop broccoli (including the stalk!) into small florets. • Finely chop garlic.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli with a splash of water, tossing, until tender, 6-7 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. • Add baby spinach leaves and stir until wilted, 1 minute. Season with salt and pepper. Toss to coat, then transfer to a plate and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Add 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 coconut rice between bowls. • Top with sweet and sticky Asian beef and garlic veggies. • Spoon over any extra sauce from the pan to serve. Enjoy!