Vietnamese-Style Beef & Veggies

• While the rice is cooking, thinly slice celery. Cut carrot into half-moons. Trim green beans and roughly chop. • In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, tossing, until tender, 5-6 minutes. • Season to taste. Transfer to a bowl. Cover to keep warm. Little cooks: Take charge by combining the sauces with the peanuts!

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking mince up with a spoon, until browned, 3-4 minutes. Drain oil from pan for best results. • Add sauce mixture and cook, stirring, until bubbling, 30 seconds. Transfer to a bowl. Cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes.