Southeast Asian Salt & Pepper Beef

While the rice is cooking, trim the green beans and cut into thirds. In a small bowl, combine the soy sauce and honey.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until softened, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.

Crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Add the beef strips and toss to coat.

Wash and dry the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, pick up the beef using tongs and shake off any excess flour back into the bowl. Cook the beef, in batches, tossing, until browned and cooked through, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender. Add a drizzle more oil between batches if needed!