Hunan Style Cumin Beef Stir-Fry

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Trim the green beans, then cut into thirds.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the beef mince, pepper and green beans. Stir-fry until the mince has browned and veg has softened slightly, 5-6 mins. Use a spoon to break it up as the mince cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Add the garlic, ground cumin and ginger puree to the beef mince.

b) Fry until fragrant, 1 min. 

a) Pour the soy sauce, rice vinegar, red pepper chilli jelly and water for the sauce (see pantry for amount) into the beef.

b) Stir to combine, then cook until reduced, 3-4 mins.

c) Once reduced, mix in the honey and butter (see pantry for both amounts).