Speedy Thai Seven-Spice Beef Stir-Fry

Thinly slice the red capsicum. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the red capsicum, Asian greens and garlic and cook, stirring, for 3-4 minutes, or until softened. Transfer to a plate. TIP: Add a splash of water to the pan to help the Asian greens cook evenly.

Return the frying pan to a high heat with a drizzle of olive oil. Once hot, add 1/2 the beef strips and cook, tossing, for 1-2 minutes, or until browned and cooked through. Transfer to the plate with the vegetables and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender. Return the vegetables and beef strips to the pan with the hoisin sauce and honey and cook, stirring, for 1 minute, or until warmed through.

Heat the lime & coriander microwaveable basmati rice according to the packet instructions.