a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) 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, peel and grate the garlic (or use a garlic press). 

b) Cut the lime into wedges.

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

b) Once hot, add the beef mince, mushrooms and young pea pods.

c) Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. 

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Add the garlic and gochujang to the beef. Stir-fry for 1 min. 

b) Add the peanut butter. Cook for 30 secs, stirring vigorously. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

a) Stir in the soy sauce, honey and water for the sauce (see pantry for both amounts).

b) Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins. 

c) Remove the pan from the heat and squeeze in half the lime juice.

d) Taste and season with salt and pepper and more lime juice if needed. Add a splash of water if you feel it needs it.

a) Share the rice between your bowls. 

b) Spoon over the beef stir-fry and sauce. 

c) Serve with any remaining lime wedges for squeezing over.