Hoisin Beef

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Once the mince has browned, lower the heat and add the pak choi and green beans. Add a drizzle of oil if needed. Cook until starting to soften, 4-5 mins, stirring occasionally.
Stir in the garlic, Thai style spice blend (be careful, it's hot - add less if you don't like heat) and chicken stock paste. Add the water for the beef (see ingredients for amount), then stir well.
Simmer, stirring frequently, until the liquid has reduced by half and the beans are tender, 4-5 mins.

When the beef and veg are cooked, stir through the hoisin sauce, honey and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Remove the hoisin beef from the heat, then taste and season with salt, pepper and sugar if needed.
Fluff up the rice with a fork and stir through the lime zest.