• Add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek! 

• When rice has 10 minutes remaining, trim baby broccoli and roughly chop. 
• Thinly slice carrot into half-moons. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli, until tender, 5-6 minutes. 
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. 

• 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.
• Return veggies to pan, then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste with salt and pepper. 

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

• Divide jasmine rice and teriyaki beef and baby broccoli stir-fry between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.