Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Meanwhile, trim the green beans, then cut into thirds.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the baby gem, halve lengthways, then thinly slice widthways. Halve, peel and thinly slice the shallot.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the beef mince, green beans and shallot. Cook until softened and browned, 6-8  mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir in the ginger, garlic & lemongrass puree. Cook for 30 secs.

Meanwhile, in a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the carrot ribbons and toss to coat in the dressing. Set aside.

Once the beef is cooked, remove from the heat.

Stir through the ketjap manis, sambal and 1 tbsp of water per person.

Just before serving, add the baby gem to the carrot ribbon bowl and toss to combine.

Fluff up the rice with a fork and share between your bowls.

Top with the beef larb on one side and salad on the other.

Enjoy!