Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook 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, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum into strips. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, capsicum and a dash of water to the pan and cook, tossing, until tender, 4-5 minutes. Add the ginger, remaining garlic and the Asian greens and cook until wilted, 1-2 minutes. 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 a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Reduce the heat of the frying pan to medium-high, then add the coconut milk, soy sauce and brown sugar and cook, stirring, until reduced slightly, 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 stir-fry and garnish with the coriander.