Vietnamese-Style Beef Strips

While the rice is cooking, finely grate the ginger and garlic (or use a garlic press). Zest the lemon (see ingredients list), to get a generous pinch, then slice into wedges. In a medium bowl, combine the ginger, garlic, lemon zest, soy sauce and sweet chilli sauce. Add the beef strips and toss to coat. Set aside to marinate.

TIP: If you have the time, leave the beef to marinate for at least 15 minutes.

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the onion) and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

TIP: Toss the onion occasionally so it stays submerged.

Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli, then a dash of water and cook until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper and transfer to a bowl. Cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add 1/2 the beef strips to the pan, allowing the excess marinade to drip back into the bowl. Cook until just browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Add any excess marinade to the empty frying pan and bring to a simmer. Remove from the heat.

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