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

• While rice is cooking, roughly chop Asian greens. In a medium bowl, combine Southeast Asian spice blend with a drizzle of olive oil. Add beef strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry chopped veggie mix with a dash of water, until tender, 4-5 minutes. • Add ginger lemongrass paste, garlic and Asian greens and cook until wilted, 1-2 minutes. Season to taste. Transfer to a bowl.

• Return frying pan to a 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 bowl with the veggies. • Return frying pan to a medium-high heat, then add coconut milk, soy sauce and brown sugar and cook, stirring, until reduced slightly, 1-2 minutes. • Return beef and veggies to frying pan and toss until heated through and well combined in sauce, 1 minute. TIP: Cooking the beef in batches over a high heat helps it stay tender

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