Sweet and spicy steak rice bowl

Remove the base from the shiitakes and slice them across into strips; do all the prep first because the cooking is fast.

Cut the bottom off the asparagus and chop the rest into bite-sized pieces; slice the scallions for garnish.

Thinly slice a couple of cloves of garlic. Cut the steak into strips and then into cubes and sprinkle with salt.

Mix 10 g soy sauce, 15 g hoisin, 10 g sambal or chili garlic paste and some toasted sesame seeds for the stir fry sauce.

Set a wok over ripping high heat, add 5 g neutral oil and the garlic for just 20 seconds.

Add the mushrooms and asparagus with a pinch of salt and saute a couple of minutes, then set aside.

Add a 7 g drizzle of oil and the steak cubes; leave them to sear on one side a couple of minutes to brown, adding another 3 g of oil.

Move the steak to cook the other side, then pour in the stir fry sauce and cook another minute so it reduces and sticks to the steak.

Assemble 1.5 servings of leftover rice, half the vegetables, toasted sesame seeds and the steak.

Finish with a 3 g squirt of QP mayo, a little leftover stir fry sauce, pickled ginger and scallions.