• In a medium saucepan, heat a drizzle of olive oil over medium heat. 
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. 
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until 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!

• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook broccoli florets, tossing until tender, 6-7 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
• Return broccoli to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide ginger rice between bowls. 
• Top with teriyaki beef and broccoli stir-fry to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots and tear over coriander to serve.