NZ Thai Seven Spice Beef Bowl

While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Thinly slice the red onion. Trim the green beans and cut in half. Thinly slice the carrot (unpeeled) and courgette into batons. Finely grate the ginger.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, green beans, carrot and courgette until softened, 6-7 minutes. Transfer to a bowl and set aside.

While the veggies are cooking, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce), the lemon zest and a squeeze of lemon juice in a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the Thai seven spice blend, ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and cook until slightly thickened, 1 minute. Remove from the heat, then return the veggies to the pan and toss until combined.