• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 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. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve baby broccoli. Thinly slice carrot into half-moons. • In a small bowl, combine the soy sauce and the honey. Set aside. Little cooks: Kids can take charge by combining the sauces!

• Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a medium bowl, combine crushed peppercorns, Thai seven spice blend and the plain flour. Add beef strips and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot, tossing, until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, pick up beef using tongs and shake off any excess flour back into bowl. Cook beef strips in batches, tossing occasionally, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add beef back to the pan along with honey-soy mixture. Stir until beef is coated and sticky.

• Divide garlic rice between plates. • Top with veggies and honey-soy beef. • Garnish with roasted peanuts. Serve with garlic aioli. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!