Honey-Soy Beef Strips

While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, place the beef strips, soy sauce (for the beef), honey and 1/2 the garlic. Toss to coat and set aside to marinate. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lime into wedges. Thinly slice the long red chilli (if using).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and then a splash of water and cook until tender, 6-7 minutes. Add the Asian greens and stir through until wilted, 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a second medium saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, dark roasted peanut butter, soy sauce (for the sauce), brown sugar and a generous squeeze of lime juice. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 1 minute. Cover to keep warm and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to pick up 1/3 of the beef strips and allow the excess marinade to drip back into the bowl. Add the beef strips to the pan and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, wipe out the pan if needed and repeat with the remaining beef strips. Pour the excess marinade into the empty pan and heat until bubbling.

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