• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, slice cucumber into rounds. Grate carrot (see ingredients). • Discard any liquid from beef strip packaging. In a medium bowl, combine beef, sweet soy seasoning and a drizzle of olive oil.

• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Meanwhile, in a medium bowl, combine shredded cabbage mix, carrot, a drizzle of vinegar and olive oil. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• When the rice is done, add the butter and a pinch of salt and stir to combine. • Divide jasmine rice between bowls. • Top with sweet soy beef, slaw and cucumber. Drizzle over mayonnaise to serve. Enjoy!