• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and chicken-style stock powder and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, rinse with warm water and return to the saucepan. Add butter, stir to combine and cover to keep warm.

• Meanwhile, discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.

• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, add sriracha, sweet chilli sauce and the soy sauce. Toss to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• In a large bowl, combine shredded cabbage mix, baby leaves, garlic aioli and a drizzle of vinegar. Season. • Divide rice and slaw between bowls. Top with sticky sweet chilli & sriracha beef. • Garnish with crispy shallots. Enjoy!