Boil the kettle. Half-fill a medium saucepan with the boiling water. Add jasmine rice, vegetable stock pot and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain rice, rinse with warm water and set aside. Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

While the rice is cooking, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot and courgette into half-moons. Remove centre veins from the makrut lime leaves, then very finely chop. In a medium bowl, combine Southeast Asian spice blend with a drizzle of olive oil. Add beef strips and toss to coat. TIP: The makrut lime leaves are fibrous so you want to cut them into very small pieces.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and courgette until tender, 4-5 minutes. Add Asian greens, ginger paste and garlic and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a medium bowl. TIP: Add a dash of water to help speed up the cooking process.

Return the 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. Transfer to the bowl with the veggies. TIP: Cooking the beef in batches over a high heat helps it stay tender.

Return frying pan to medium-high heat, then add coconut milk, the soy sauce, makrut lime leaves and the brown sugar and cook, stirring, until reduced slightly, 2-3 minutes. Return beef and veggies to the frying pan and toss until heated through and well combined, 1 minute. Little cooks: Kids can help out with measuring the soy sauce and brown sugar.

Divide rapid rice between bowls. Top with Southeast Asian beef and veggies. Spoon over creamy coconut sauce to serve.