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 (see ingredients list) into wedges. 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 sweetcorn and cook, tossing, until softened, 4-5 minutes. Add the Asian greens, ginger and soy sauce and cook, tossing, until wilted, 1-2 minutes. Transfer to 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 in batches and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Remove the frying pan from the heat, then return the beef strips to the pan along with the sweet chilli mixture. Stir until heated through and well combined.