• Boil the kettle. 
• Thinly slice capsicum. 
• Half-fill a medium saucepan with boiling water. Add basmati rice and a 
pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. 
• Drain and set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook 
beef mince, breaking up with a spoon, until just browned, 2-3 minutes.
• Add capsicum and trimmed green beans and cook, tossing, until tender, 
4-5 minutes.
• Add garlic paste and cook until fragrant, 1 minute. 

• Remove pan from heat, then add hoisin sauce, the soy sauce, vinegar and 
sesame oil blend and stir until combined. 
Little cooks: Help add the sauces to the pan. Be careful, the pan is hot!

• Divide rapid rice and hoisin beef and capsicum stir-fry between bowls.
• Sprinkle over crispy shallots to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!