• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a generous pinch of salt and sugar. Add cucumber to pickling liquid with just enough water to cover cucumber. Stir to coat and set aside.

• Finely chop garlic. Grate carrot. Roughly chop Asian greens. • In a small bowl, combine teriyaki sauce, the soy sauce, brown sugar and the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.

• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook beef strips in batches with ginger paste and garlic, tossing, until browned, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and Asian greens, stirring, until softened, 2 minutes. • Return beef strips to the pan. Add teriyaki sauce mixture and stir until coated, 30 seconds.

• Drain pickled cucumber. Divide basmati rice between bowls. • Top with ginger teriyaki beef and veggies and pickled cucumber. • Garnish with toasted sesame seeds. Drizzle with Japanese mayo to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the sesame seeds!