Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a 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 the 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 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, trim and halve the baby broccoli. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. Set aside.

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

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

Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, pick up the beef using tongs and shake off any excess flour back into the bowl. Cook the beef strips in batches, tossing occasionally, until browned and cooked through, 1-2 minutes. Remove the pan from the heat, then add the beef back to the pan. Add the honey-soy mixture and stir until the beef is coated and sticky. TIP: Cooking the meat in batches over a high heat helps it stay tender. Add a drizzle more oil between batches if needed!

Divide the garlic rice between bowls. Top with the veggies and honey-soy beef. Garnish with the roasted peanuts. Serve with the garlic aioli.