Thai-Style Beef & Baby Corn Stir-Fry

While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef strips, soy sauce, honey and garlic. Toss well to coat and set aside to marinate. TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.

Cut the baby corn into 2cm pieces. Slice the carrot (unpeeled) into thin matchsticks (or half-moons, if you prefer). Roughly chop the Asian greens. Roughly chop the coriander. Zest the lime to get 1 tsp, then juice. In a small bowl, combine the lime juice, lime zest, oyster sauce and sweet chilli sauce.

In a large frying pan, heat a drizzle of olive oil over high heat. Once hot, add the baby corn and carrot and cook, stirring, for 2-3 minutes, or until tender. TIP: Add a splash of water to the pan to help the vegetables cook evenly. Transfer the baby corn and carrot to a plate.

Return the large frying pan to high heat with another drizzle of olive oil. Once hot, add 1/3 the beef strips and cook, tossing, for 1-2 minutes or until browned. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: If the honey starts to burn in the pan, wipe out with a paper towel between batches. Add the sweet chilli mixture, Asian greens, cooked veggies and beef strips to the pan. Bring to the boil and cook for 1-2 minutes, tossing, until well coated and the Asian greens are tender.