Ginger Lemongrass Beef Stir-Fry

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop capsicum and Asian greens. • Finely chop garlic.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, until tender, 4-5 minutes. • Add Asian greens and half the garlic and cook, until wilted and fragrant, 1-2 minutes. • Transfer to a bowl, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Drain oil from pan. • Add ginger lemongrass paste and remaining garlic and cook, until fragrant, 1 minute.

• To mince, stir in plant-based Asian mushroom sauce and a splash of water, until combined, 1 minute. Season to taste.