Taiwanese-Style Beef & Mushroom Bowl

• Meanwhile, thinly slice carrot into half-moons. • Place sliced mushrooms in the "shaker bag" with Asian BBQ seasoning and a flick of water (using fingertips). • Fold over the top of the bag to seal and shake mushrooms until evenly coated in spice blend, 1 minute. • In a large frying pan, heat a drizzle of olive oil over high heat and a generous drizzle of olive oil. Cook carrot and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Return cooked veggies and add baby spinach leaves, umami paste, sweet chilli sauce, the soy sauce and water, tossing, until combined, 1 minute. Season with pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to beef strips, heat pan as above. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. Wipe out pan and return to high heat with a drizzle of olive oil. Continue as above.

--------------CCM TEXT-------------- • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return cooked veggies and add baby spinach leaves, Asian BBQ seasoning, umami paste, sweet chilli sauce, the soy sauce and water, tossing, until combined, 1 minute. Season with pepper.

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