Sticky Honey Beef Rice Bowl

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

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the beef cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. 

b) Once the beef is cooked, transfer to a medium bowl and set aside.

c) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

d) Once hot, add the pak choi and coleslaw mix. Stir-fry until just tender, 4-5 mins.

a) While the veg fries, peel and grate the garlic (or use a garlic press). 

b) Cut the lime into wedges.

c) Once the veg is cooked and tender, add the cooked beef back into the pan.

d) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.

a) Add the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a squeeze of lime juice, adding a splash of water if it's a little too thick.