Vietnamese-Style Beef Strips

While the rice is cooking, finely grate the garlic. In a medium bowl, combine the garlic, ginger paste, lemongrass & makrut lime stir-fry paste, fish sauce & rice vinegar mix, soy sauce and sweet chilli sauce. Set aside.

Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, then stir to coat. Set aside until serving.

Thinly slice the carrot into half-moons. Trim and halve the green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, green beans and a dash of water and cook until softened, 4-5 minutes. Season with salt and pepper. 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 until just browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to the bowl with the veggies. Add the lemongrass mixture to the pan and cook until bubbling and heated through, 1-2 minutes. Remove the sauce from the heat. Add the beef and veggies to the sauce and toss to coat.