Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, grate the ginger. Thinly slice the makrut lime leaves. Thinly slice the carrot into half-moons. Thinly slice the capsicum into strips. Roughly chop the Asian greens. 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: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum with a dash of water, tossing, until tender, 4-5 minutes. Add the ginger, remaining garlic and the Asian greens and cook until wilted, 1-2 minutes. Season to taste and transfer to a bowl.

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 meat in batches over a high heat helps it stay tender.

Reduce the frying pan to a medium-high heat, then add the coconut milk, lime leaves, soy sauce and brown sugar and cook, stirring, until reduced slightly, 1-2 minutes. Return the beef and veggies to the pan and toss until heated through and well combined, 1 minute.

Divide the garlic rice between bowls. Top with the Southeast Asian coconut beef and veggie stir-fry.