Honey-Soy Ginger Beef Bowl

While the rice is cooking, finely grate the ginger (unpeeled). Slice the carrot (unpeeled) into thin batons, or slice into half-moons if you prefer. Trim the snow peas and slice in half lengthways. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the beef rump into 2cm chunks. In a small bowl, combine the mayonnaise and rice wine vinegar.

In a second small bowl, combine the ginger, soy sauce, honey, water (for the sauce), a pinch of pepper and the remaining garlic.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot and cook until just tender, 5 minutes. Add the snow peas and Asian greens and cook until wilted and softened, 3-4 minutes. Transfer to a bowl 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 1/2 the beef and cook, tossing, for 2-3 minutes or until cooked to your liking. Transfer to a bowl. Repeat with the remaining beef. Return the pan to a medium heat, add the honey-soy mixture and cook, stirring, for 2 minutes. Remove from the heat, add the beef and any resting juices and stir to coat.