• Finely chop garlic. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1 minute. • Add water (for the rice) and a 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 pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

• Meanwhile, thinly slice carrot into half-moons. Roughly chop capsicum and Asian greens. • In a small bowl, combine oyster sauce, water (for the sauce), the soy sauceand brown sugar. Set aside. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add beef strips and toss to coat. Little cooks: Take charge by combining the sauces!

• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Stir-fry carrot and capsicum until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until softened, 1-2 minutes. • Add oyster sauce mixture, then return beef to the frying pan and remove from the heat. Toss until combined and warmed through.

• Thinly slice spring onion. Stir spring onion through garlic rice. • Divide garlic and spring onion rice between bowls. • Top with sweet-soy beef and veggie stir-fry. • Sprinkle with roasted peanut & cashew mix to serve. Enjoy! TIP: Add less spring onion to the rice if you're not a fan. Little cooks: Add the finishing touch by sprinkling over the nuts!