• Boil the kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice, vegetable stock powder 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. • Meanwhile, roughly chop Asian greens. Thinly slice carrot and courgette into half-moons. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef rump and toss to coat. Little cooks: Kids can help toss the beef strips in the seasoning.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and courgette until tender, 4-5 minutes. • Add Asian greens and ginger paste and cook until wilted, 1-2 minutes. Season to taste, then transfer to a second medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest

• Return frying pan to medium-high heat, then add coconut milk, the soy sauce and the brown sugar and cook, stirring, until reduced slightly, 2-3 minutes. • Slice the beef rump into strips. • Return beef and veggies to the pan and toss until heated through and well combined, 1 minute.

• Divide rapid rice between bowls. Top with Southeast Asian beef and veggies. • Spoon over creamy coconut sauce from the pan to serve. Enjoy!