Vietnamese-Style Beef Strips

While the rice is cooking, finely grate the ginger. Finely grate the 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.

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 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. Trim and halve the broccolini lengthways. Roughly chop the Asian greens. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccolini and 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, letting the excess marinade drip back into the bowl. Cook until just browned, 1-2 minutes. Transfer to a plate (or the bowl with the veggies) and repeat with the remaining beef strips. Add any leftover marinade to the empty frying pan and bring to a simmer. Remove the pan from the heat. TIP: Cooking the meat in batches over a high heat helps it stay tender.