Hoisin Beef & Veggie Stir-Fry

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans and slice in half. Roughly chop the Asian greens. Cut the lime (see ingredients) into wedges. In a medium bowl, add the plain flour and beef strips, tossing to coat.

In a small bowl, combine the hoisin sauce, soy sauce, the water (for the sauce), a squeeze of lime juice and 1/2 the sesame oil blend. In a second small bowl, combine the garlic aioli, remaining sesame oil blend and a small splash of water.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and green beans, until softened, 4-5 minutes. Add the Asian greens and cook, until softened, 2-3 minutes. Transfer to a plate.

Return frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Remove from the heat, then add the hoisin mixture. Stir, then return the cooked veggies to the pan. Toss to coat. Season with pepper to taste.

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