Chinese Saucy Beef Bowl

While the rice is cooking, thinly slice the carrot and courgette into half-moons. Roughly chop the Asian greens.

In a small bowl, combine the oyster sauce, soy sauce, rice wine vinegar, water (for the sauce), 1/2 the sesame oil blend (see ingredients).

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette until softened, 4-5 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Add the remaining sesame oil blend, then season with salt and pepper. Stir to coat, then transfer to a bowl and set aside.

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, until browned and cooked through, 1-2 minutes. Add the oyster sauce mixture and cook until bubbling, 30 seconds. TIP: Cooking the meat in batches over a high heat helps it stay tender.