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

• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato and baby spinach. • In a large frying pan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strip packaging. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook carrot and tomato until tender, 4-5 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add baby leaves, coconut milk, beef-style stock powder, the honey and the water. Simmer until the sauce has thickened slightly, 2-3 minutes. • Return beef to pan and season to taste.

• Divide basmati rice between bowls. Top with mild Sri Lankan beef masala. • Tear over mint (see ingredients) to serve. Enjoy!