• 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, thinly slice carrot into half-moons.
• Place sliced mushrooms in the "shaker bag" with Asian BBQ seasoning and a flick of water (using fingertips).
• Fold over the top of the bag to seal and shake mushrooms until evenly coated in spice blend, 1 minute.
• In a large frying pan, heat a drizzle of olive oil over high heat and a generous drizzle of olive oil. Cook carrot and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. Transfer to a bowl.

• 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. Transfer to a plate.
• Return cooked veggies and add baby spinach leaves, Asian BBQ seasoning, umami paste, sweet chilli sauce, the soy sauce and water, tossing, until combined, 1 minute. Season with pepper.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide rice between bowls. 
• Top with Taiwanese beef strips, mushrooms and veggies.
• Sprinkle with crushed peanuts to serve. Enjoy!