Firecracker Beef Stir-Fry W. Sesame Cucumber & Cauliflower Rice

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince and cook for 3-4 min or until beginning to brown, breaking it up into bite-size pieces with a wooden spoon as you go

While the mince is cooking, add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Once the mince has browned, add your cornflour and give everything a good mix up until fully coated

Add the sliced carrot and cook for 3-4 min or until beginning to soften

Tip: Add a drizzle more oil if your pan is looking a little dry!

Meanwhile, dissolve your tomato paste in 150ml [200ml] [250ml] boiled water

Add your ginger & garlic paste, Chinese rice wine, most of your soy sauce (save the rest for later!) and your red chilli relish with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your chilli stock

Once the carrot has slightly softened, add the chilli stock with your chilli flakes (can't handle the heat? Go easy!)

Cook for 7-8 min or until the sauce has slightly thickened, the carrot is tender with a slight bite and the mince is cooked through (no pink meat!) – this is your firecracker stir fry

While everything's cooking, hold your cucumber in place between two chopsticks

Cut narrow slices (about the width of a pound coin) across the middle of the cucumber, making sure not to cut all the way down to the base

Tip: Don't have chopsticks, use two wooden spoons instead!

Turn the cucumber over and place it back between the chopsticks

Cut narrow slices (about the width of a pound coin) on the diagonal across the middle of the cucumber, making sure not to cut all the way down to the base – this is your accordion cucumber

Add the accordion cucumber to a bowl with the remaining soy sauce, toasted sesame oil and toasted sesame seeds – this is your sesame accordion cucumber