Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a high heat. Add cauliflower rice and cook until softened, 2-4 minutes. Add the vegetable stock powder and 1/2 the garlic and cook, stirring until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

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

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

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the 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 the frying pan to a medium-high heat, then add the coconut milk, the soy sauce, makrut lime and the brown sugar and cook, stirring, until reduced slightly, 2-3 minutes. Return the beef and veggies to the frying pan and toss until heated through and well combined, 1 minute.

Divide cauliflower rice between bowls. Top with Southeast Asian coconut beef stir-fry.