Thai-style Beef Stir-Fry

While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef strips, soy sauce, honey and garlic. Toss well to coat and set aside to marinate. TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.

Slice the carrot (unpeeled) into thin matchsticks (or half-moons, if you prefer). Roughly chop the Asian greens. Roughly chop the coriander. Trim the broccolini and cut into thirds. Zest the lime to get 1 tsp, then juice 1/2 the lime. Cut the remaining lime into wedges. In a small bowl, combine the water, lime juice, lime zest, oyster sauce and sweet chilli sauce.

In a large frying pan, heat a drizzle of olive oil over high heat. Once hot, add the carrot and broccolini and cook, stirring until tender, 5-6 minutes. TIP: Add a splash of water to the pan to help the vegetables cook evenly. Transfer the veggies to a plate.

Return the large frying pan to high heat with another drizzle of olive oil. Once hot, add 1/3 the beef strips and cook, tossing until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: If the honey starts to burn in the pan, wipe out with a paper towel. Add the sweet chilli mixture, Asian greens, cooked veg and beef strips to the pan. Bring to the boil and cook, tossing, until well coated and the Asian greens are tender, 1-2 minutes.