Sweet Chilli Beef & Peanut Broccoli & Cauliflower Rice

• Meanwhile, finely chop garlic. Thinly slice capsicum and zucchini into half-moons. Trim pea pods. Roughly chop Asian greens. Zest lime to get a generous pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, zucchini and pea pods, tossing, until tender, 4-6 minutes. • Add garlic and Asian greens and cook until fragrant and just wilted, 1-2 minutes. Transfer to a plate. Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lime.

• In a small bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, water (for the sauce), lemon zest and a generous squeeze of lemon juice. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Drain excess oil from the pan. • Return veggies to the pan, then add sweet chilli mixture. Cook, stirring, until heated through and slightly reduced, 1-2 minutes. TIP: For best results, drain the oil from the pan before returning veggies to pan.