• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

• Meanwhile, thinly slice onion. Thinly slice carrot into half-moons. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a small bowl, combine sweet chilli sauce, teriyaki sauce and a splash of water. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a medium bowl, combine beef strips, Thai seven spice blend and peppercorns. Season with salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and broccoli florets with a splash of water, tossing, until tender, 4-6 minutes. • Reduce heat to medium, then add the soy sauce and remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, until browned and cooked through, 1-2 minutes. • Add sweet chilli sauce mixture and return veggies to the pan, tossing to combine, 1 minute.

• Divide garlic rice, Asian peppercorn beef stir-fry and veggies between bowls. • Sprinkle over crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!