Sticky Beef Rice Bowl

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) 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.

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

a) While the mince cooks, halve, peel and thinly slice the shallot.

b) Peel and grate the garlic (or use a garlic press).

c) Halve the sugar snap peas lengthways.

d) Crush the peanuts in the unopened sachet using a rolling pin.

a) Once the beef is browned, add the shallot to the pan and stir-fry until softened, 3-4 mins.

b) Add the sugar snap peas and garlic and stir-fry for 1 min more.

a) Stir the massaman curry paste, ketjap manis, sugar and water for the sauce (see pantry for both amounts) into the pan, then bring to the boil.

b) Simmer until the sauce is sticky and thickened, 3-4 mins.

c) Taste and season with salt and pepper if needed.