Sweet Chilli Seared Beef Bowl

While the rice is cooking, cut the carrot into half-moons. Thinly slice the brown onion (see ingredients). Trim and halve the green beans. Zest the lemon to get a pinch, then slice into wedges. Finely grate the ginger.

In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce and water (for the sauce). Set aside.

When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Season with salt and pepper, then transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion until tender, 4-5 minutes. Add the green beans, lemon zest, mixed sesame seeds and ginger and cook until the veggies are tender, 1-2 minutes. Season with salt and pepper. Reduce the heat to medium, then add the sweet chilli sauce mixture. Cook until heated through, 2 minutes. Remove from the heat, then add a generous squeeze of lemon juice. Return the beef strips to the pan and toss until coated. Season with pepper.