Thai Red Curry Stir Fry

While the rice is cooking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the courgette and carrot (unpeeled) into half-moons. Roughly chop the asian greens. Slice the lime into wedges.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it develop flavour and stay tender. Set aside in a bowl and repeat with remaining batch.

Return the frying pan or wok to a medium-high with a drizzle of olive oil if needed. Add the onion and cook, stirring occasionally, until just soften, 2-3 minutes. Add the carrot and courgette and cook, tossing, until softened, 4-5 minutes. Add the asian greens and garlic to the pan and cook until fragrant, 1 minute.

Add the Thai red curry paste (see ingredients list) to the pan and stir to coat. Cook until fragrant, 1-2 minutes. SPICY: The red curry paste is spicy, use less if you're sensitive to heat. Add the soy sauce, brown sugar and water (for the beef) to the pan and stir to combine. Return the beef strips and any resting juices to the pan and toss to combine until heated through, 1-2 minutes. Finish with a squeeze of lime juice.