Step 1: Rinse brown rice thoroughly. In a medium saucepan, combine brown rice with 240ml (for 2 people) of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.

Step 2: While rice cooks, prepare vegetables: trim and chop asparagus into 2-inch pieces, julienne carrots, thinly slice spring onions, mince garlic, and grate ginger.

Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Step 4: Add carrots, asparagus, spring onion, minced garlic, and grated ginger to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.

Step 5: Stir in soy sauce. Cook for another 1-2 minutes, ensuring everything is well combined and heated through. Season with salt and pepper to taste.