• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic 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!

• While the rice is cooking, thinly slice pear. Thinly slice spring onion. • In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, vinegar and a splash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium-high, then add teriyaki sauce mixture to beef and cook, stirring, until well coated, 1-2 minutes. TIP: Cook the meat in batches for best results.

• In a large bowl, combine slaw mix, pear, mayonnaise and a drizzle of vinegar. Season to taste. • Divide garlic rice and creamy slaw between bowls. • Top with teriyaki ginger beef and spoon over any remaining sauce. • Tear over parsley and garnish with spring onion to serve. Enjoy!