a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

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

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and green beans. Fry until the mince has browned and beans are tender, 6-7 mins.

d) Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) Meanwhile, trim the pak choi, then thinly slice widthways.

b) Peel and grate the garlic (or use a garlic press).

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the garlic, pak choi and Thai style spice mix (add less if you'd prefer things milder) to the pan. Stir-fry, 1 min. 

a) Stir the hoisin sauce, teriyaki sauce and water for the sauce (see pantry for amount) into the pan.

b) Simmer until slightly reduced, 3-4 mins. Remove from the heat.

c) Taste and season with salt and pepper if needed.

a) Share the jasmine rice between your bowls.

b) Top with the sweet and sticky beef.

c) Sprinkle over the sesame seeds to finish.