• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan.

• While the rice is cooking, thinly slice carrot into rounds. Roughly chop baby broccoli (see ingredients) and Asian greens. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli with a splash of water, tossing, until tender, 4-6 minutes. Add Asian greens and a good drizzle of soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl.

• While the veggies are cooking, in a small bowl, combine the oyster sauce, char siu paste, sesame oil and a good splash of water. Discard any liquid from beef strips packaging. • Return the frying pan to a high heat a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef strips to pan, and reduce the heat to medium. Add the garlic paste and cook until fragrant, 1 minute. Return the veggies to the pan with the char siu mixture. Toss to combine and simmer until slightly thickened, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Divide the rapid rice between bowls. Top with the stir-fry char siu beef and Asian greens. Sprinkle over the crushed peanuts. Enjoy!