Sweet & Sticky Asian Beef

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans. Finely chop the garlic.

In a medium bowl, combine the ginger paste, brown sugar, oyster sauce, the water (for the sauce) and 1/2 the garlic.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans with a splash of water and cook, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Toss to coat, then set aside on a plate. Cover to keep warm.

Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Add the sauce to the pan and cook until bubbling and reduced, 2-3 minutes.

TIP: Cooking the beef in batches helps it stay tender.