Presenting an easy entry to eating greens for the veg-adverse, this fast stir-fry of cabbage and zucchini is amped up with caramelised beef and sweet chilli sauce. Served in tandem with a coconut rice, you'll find fussy eaters might just be easily persuaded. Just remember, a crisp veg is a good veg – so keep it quick!
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Once cooked, stir through coconut milk. Cover and set aside until ready to serve. While rice is cooking, continue with step 2.
Cut cabbage into 2cm pieces. Halve zucchini and cut into half-moons. Thinly slice spring onion, keeping white and green parts separate. Peel and crush garlic.
Place beef, soy sauce, cornflour and a pinch of salt and pepper in a bowl and toss to combine.
Heat oil in wok over high heat. Add beef and cook, without stirring, for 2 minutes or until browned. Stir and cook for a further 2 minutes or until well-browned.
Add cabbage, zucchini, white spring onion, garlic and 20ml (1 tablespoon) water to wok and cook, stirring occasionally, for 2–3 minutes or until softened.
Add sweet chilli sauce to stir-fry and toss to combine for 1 minute. Divide coconut rice and stir-fry between bowls and sprinkle with green spring onion to serve.