• Boil the kettle.
• Half-fill a large saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Trim and halve green beans.
• Drain cooked rice and return to saucepan. Cover to keep warm. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes.
• Transfer beef to a plate. Season to taste with salt and pepper, then cover to keep warm. 

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

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans until just tender, 3-4 minutes.
• Add Asian greens and lemon pepper seasoning and cook until softened and fragrant, 1-2 minutes.
• Remove pan from heat. Add sweet chilli sauce, oyster sauce and a splash of water. Return beef (and any resting juices!) to the pan. Stir until combined and heated through. 

Little cooks: With an adult, help by adding the sauces. Be careful, the pan is hot!

• Divide lemon pepper beef and veggie stir-fry bowls. 
• Serve with rice and sprinkle over crushed peanuts. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the peanuts!