• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and 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. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid with enough water to just cover carrot. Set aside. • Slice avocado (see ingredients) in half, scoop out flesh and cut into quarters. In a shallow bowl, place mixed sesame seeds. • Gently dip avocado quarters into sesame seeds (reserving the excess for garnish) to coat.

• Discard any liquid from beef strips packaging. In a medium bowl combine beef strips, sweet soy seasoning and a drizzle of olive oil. • 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. Remove pan from heat, add sweet chilli sauce and toss beef to combine. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Add a splash of pickling liquid to the rice and stir to combine. Season to taste. • Drain pickled carrot. • Divide jasmine rice between bowls. Top with Asian beef, cucumber, pickled carrot and sesame avocado. • Drizzle over sriracha to serve. Garnish with remaining sesame seeds. Enjoy!