• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice pear into sticks. Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Wipe out the frying pan, then return to medium heat with the soy sauce, plum sauce and the water. Stir until slightly reduced, 1-2 minutes. • Return beef to the pan and toss to coat.

• In a large bowl, combine Asian slaw mix, pear, garlic aioli, a drizzle of vinegar and olive oil. Season to taste. • Divide rice and slaw between bowls. Top with Asian beef strips. • Spoon over any remaining plum sauce from pan. • Garnish with crispy shallots. Enjoy!