Sichuan Beef Stir-Fry

While the rice is cooking, trim the broccolini and cut into thirds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lemon (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing occasionally, until browned and cooked through, 1-2 minutes. Repeat with the remaining beef strips. Transfer to a bowl and cover to keep warm. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and a splash of water and cook, stirring, until softened, 4-5 minutes. Add the Asian greens, soy sauce and a pinch of chilli flakes (if using) and cook until the greens have wilted, 2 minutes.

Remove the pan from the heat and add the Sichuan garlic paste, water (for the sauce) and beef strips. Toss to combine and coat the beef in the sauce.