Hunan Style Spicy Beef Mince Stir-Fry

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the beef mince. 

b) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

c) While the mince browns, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper then transfer to a bowl. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Wipe out the now empty pan and pop it back on medium-high heat with a drizzle of oil.

b) Add the pepper and pea pods and stir-fry until charred, 5-6 mins. 

c) Once charred, add the beef mince back into the pan along with garlic, ginger puree and half the chilli flakes (add less if you'd prefer things milder).

d) Fry until aromatic, 1-2 mins. 

a) Next, stir in the oytster sauce, sambal pastem sugar and water for the sauce (see pantry for amount). 

b) Bring to the boil then reduce the heat and simmer until slightly thickened, 1 min.

c) Stir in the cornflour slurry and simmer until it has thickened further, 30 secs. Add a splash more water if its becomes a little too thick. 

d) Season with salt and pepper and remove from the heat.