Southeast Asian Sweet Chilli Beef & Bacon

• While the rice is cooking, finely chop celery. Drain sweetcorn. Roughly chop Asian greens. Slice lemon into wedges. • In a small bowl, combine sweet chilli and water (for the sauce). In a medium bowl, place beef strips, Southeast Asian spice blend and a drizzle of olive oil. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add celery and corn and cook, tossing, until softened, 4-5 minutes. Add Asian greens, ginger paste and the soy sauce and cook, tossing, until wilted, 1-2 minutes. Set aside in a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, add beef strips to the pan in batches and cook until browned and cooked through, 1-2 minutes. • Transfer to a plate and repeat with the remaining beef strips.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Return all the beef strips and cooked diced bacon to the pan, remove from the heat and toss through the sweet chilli mixture until heated through and well combined.