Sticky Sesame Lean Beef Mince Stir-Fry

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] 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

Whilst the rice is cooking, deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into large, bite-sized pieces

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

Once hot, add the chopped pepper with a small pinch of salt and cook for 4-5 min or until softened slightly

Peel and finely chop (or grate) your garlic

Once the pepper has softened, transfer to a plate and reserve the pan

Return the pan to a high heat with a generous drizzle of vegetable oil

Once very hot, add your lean beef mince and cook for 4-5 min or until browned all over, breaking it up with a wooden spoon as you go

Once the lean beef has browned, add your cornflour, chilli flakes (can't handle the heat? Go easy!), ginger paste and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your soy sauce and honey, then return the softened pepper to the pan and cook for 2-3 min or until sticky and the beef is cooked through (no pink meat!)

Once the lean beef is sticky, remove the pan from the heat, sprinkle over your toasted sesame seeds and give everything a good mix up – this is your sticky sesame lean beef mince stir-fry