Oven Baked Honey & Soy Beef With Sesame Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a full kettle

Top, tail and chop your carrot[s] roughly

Wash your pak choi, then pat it dry with kitchen paper

Cut the base off the pak choi and discard, then chop the rest roughly

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your mince and the chopped carrot to the dish with your cornflour and a generous pinch of salt and pepper

Give everything a stir, breaking the mince up with a wooden spoon and cook for 2 min or until very lightly browned

Add your white long grain rice to an oven-proof dish with your toasted sesame oil and 300ml [390ml] [600ml] boiled water and give everything a good mix up

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your sesame rice

Reboil half a kettle

Once the mince is lightly browned, add your ginger & garlic paste to the dish with your soy sauce, honey, Chinese rice wine and 150ml [200ml] [250ml] boiled water

Cover with the lid and put the dish in the oven for an initial 15 min

After 15 min add your chopped pak choi with a generous pinch of salt and cook covered for a further 10 min or until the mince is cooked through (no pink meat!) and the sauce has thickened – this is your oven baked honey & soy mince

Trim, then chop your spring onion[s] roughly

Use this time to clear up, set the table, have a cup of tea or simply chill!