Boil the kettle. Half-fill a medium saucepan with the boiling water. Add the jasmine rice, vegetable stock powder and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. Drain the rice, rinse with warm water and set aside.

While the rice is cooking, finely chop the garlic. Trim the baby broccoli. Thinly slice the carrot into half-moons. Drain the sweetcorn (see ingredients). 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. Set aside. 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 sweetcorn until tender, 4-5 minutes. Add the ginger paste and garlic and cook until fragrant, 1-2 minutes. Season to taste, then transfer to a second 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 the rapid rice between bowls. Top with the Southeast Asian coconut beef and veggie stir-fry to serve.