Sticky Beef Stir-Fry

While the rice is cooking, thinly slice the cucumber into rounds. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add just enough water to cover the cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!

Slice the carrot into thin sticks. Roughly chop the Asian greens. In a small bowl, combine the water (for the sauce), ginger paste, soy sauce, honey, a pinch of pepper and the remaining garlic.

When the rice has 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Stir-fry the carrot until tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies. TIP: Cooking the beef in batches over a high heat helps it stay tender.

Return the frying pan to a medium-high heat. Pour in the honey-soy mixture and cook, stirring, until slightly thickened, 1-2 minutes. Remove the pan from the heat. Return the veggies and beef strips (plus any resting juices!) to the pan, tossing, until coated and heated through.