Honey-Soy Beef Strips

While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the soy sauce (for the beef), honey and 1/2 the garlic. Add the beef strips and toss to coat. Set aside to marinate. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Slice the lemon (see ingredients list) 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 a splash of water and cook until tender, 6-7 minutes. Season to taste. 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 (see ingredients list), peanut butter, a generous squeeze of lemon juice, soy sauce (for the sauce) and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 1 minute. Set aside. TIP: If the sauce looks too thick, add a dash of water to loosen!

Return the frying pan to a high heat with a drizzle of olive oil. Once hot, use tongs to pick up 1/3 of the beef strips and allow the excess marinade to drip back into the bowl. Add 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.