Asian Style Beef

Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry until golden brown, 4-5 mins. Break it up with a spoon as it cooks.

Meanwhile, when the saucepan of water is boiling, add a pinch of salt and the jasmine rice. Lower the heat slightly and simmer, without a lid until the rice is tender, 10 mins. When cooked drain into a sieve then return to the pan. Cover with a lid to keep warm.

Meanwhile, when the mince is browned, lower the heat then add the red onion. Cook until softened, 6-8 mins. Next add the ginger, Thai spice (be careful it's spicy, add less if you don't like spice!) and the  chicken stock powder. Add the water (see ingredient list for amount) and stir in the mangetout. Simmer until the liquid has reduced by half and the mangetout are tender, 5 mins.

While everything cooks, zest the lime then cut in half. When the beef is ready stir through the ketjap manis, a squeeze of lime juice and half the coriander. Remove from the heat, taste and add salt and pepper if necessary. Finish the drained rice by stirring through the lime zest then get ready to serve.