NZ Southeast Asian Sweet Chilli Beef

While the rice is cooking, grate the ginger (unpeeled). Thinly slice the carrot (unpeeled) into half-moons. Drain the sweetcorn (see ingredients list). Roughly chop the Asian greens. Roughly chop the coriander. Slice the lemon into wedges (see ingredients list). In a small bowl, combine the sweet chilli sauce and water (for the sauce). Set aside. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. Set aside.

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the carrot and corn and cook, tossing, until softened, 4-5 minutes. Add the Asian greens, ginger and soy sauce and cook, tossing, until wilted, 1-2 minutes. Set aside in a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef strips to the pan in batches and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the beef strips to the pan, remove from the heat and toss through the sweet chilli mixture until heated through and well combined.