• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then 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. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice celery. Drain sweetcorn. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil. Set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add soy sauce mix and the honey, tossing beef to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, to the bowl with the charred corn, add celery, shredded cabbage mix, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine and season to taste.

• Divide garlic rice and creamy slaw between bowls. • Top with honey soy beef and spoon over any remaining glaze from the pan over the beef. • Garnish with crispy shallots to serve. Enjoy!