Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop carrot (or grate if you prefer). Roughly chop Asian greens. Thinly slice celery and spring onion. Slice lemon into wedges.

Heat a large frying pan or wok over medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until softened, 4-5 minutes. Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.

Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince and a pinch of chilli flakes (if using), breaking up mince with a spoon, until just browned, 4-5 minutes. Add ginger paste and remaining garlic and cook, tossing, until fragrant, 1 minute. Add oyster sauce, the brown sugar and water (for the sauce) and stir to combine.

Return veggies to the pan with the beef and toss to combine. Add a squeeze of lemon juice, then stir through spring onion and crushed peanuts.

Divide garlic rice between bowls. Top with Thai ginger beef and veggie larb. Sprinkle over crispy shallots. Serve with any remaining lemon wedges. Enjoy!