Southeast Asian Coconut Beef Stir-Fry

While the rice is cooking, grate the ginger. Thinly slice the makrut lime leaves. Thinly slice the carrot into half-moons. Thinly slice the capsicum into strips. Roughly chop the Asian greens. In a medium bowl, combine the Southeast Asian spice blend with a drizzle of olive oil. Add the beef strips and toss to coat. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum with a dash of water, tossing, until tender, 4-5 minutes. Add the ginger, remaining garlic and the Asian greens and cook until wilted, 1-2 minutes. Season to taste and transfer to a bowl.

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, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Reduce the frying pan to a medium-high heat, then add the coconut milk, lime leaves, soy sauce and brown sugar and cook, stirring, until reduced slightly, 1-2 minutes. Return the beef and veggies to the pan and toss until heated through and well combined, 1 minute.