Thai Seven-Spice Beef Bowl

While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Thinly slice the red onion. Trim the green beans and cut in half. Thinly slice the carrot and courgette into batons. Finely grate the ginger.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, green beans, carrot and courgette until softened, 6-7 minutes. Transfer to a bowl and set aside.

While the veggies are cooking, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce), the lemon zest and a squeeze of lemon juice in a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the Thai seven spice blend, ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and cook until slightly thickened, 1 minute. Remove from the heat, then return the veggies to the pan and toss until combined.