Asian Beef & Brown Rice Bowl

While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, add the rice wine vinegar, a good pinch of sugar and salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside. TIP: Be sure to slice the cucumber thin enough to ensure it pickles in the allocated time.

Thinly slice the carrot (unpeeled) into half-moons. Cut the red capsicum into 1cm strips. Roughly chop the Asian greens. Finely grate the ginger (unpeeled). In a small bowl, combine the soy sauce, honey, oyster sauce, water (for the sauce), ginger and remaining garlic.

Heat a large frying pan to a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Set aside in a small bowl.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the carrot and red capsicum cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with a pinch of salt and pepper. Transfer a plate and cover to keep warm.

Return the frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, add the beef in batches and cook, tossing until browned and cooked through, 1-2 minutes. Transfer to a plate to rest and repeat with the remaining beef strips. Remove the pan from the heat and add the sauce, stirring until fragrant, 1 minute. Return the beef (and any resting juices) and cooked veggies to the sauce and stir to coat.