• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, 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!

• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons. • Trim and roughly chop green beans. • Finely chop garlic. • In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce).

• When rice has 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to high heat. Cook sliced mushrooms, broccoli, green beans and carrot, tossing, until just tender, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium and add umami paste mixture, tossing until well combined, 1 minute. Season with pepper. TIP: Add a dash of water to the veggies to help speed up the cooking process. TIP: If your pan is getting crowded, cook in batches for the best results!

• Divide rice between bowls. • Top with umami mushroom, beef and broccoli stir-fry. • Sprinkle crushed peanuts to serve. Enjoy!