a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) 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 rice cooks, halve, peel and thinly slice the onion.
b) Trim the green beans.
c) Peel and grate the garlic (or use a garlic press).
d) Roughly chop the peanuts.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
c) Season with salt and pepper.

a) Add the garlic, onion and green beans to the beef and stir-fry until softened slightly, 5-6 mins.
b) Add in the sugar snap peas and stir-fry for 1 min more.

a) Stir in the black bean sauce and water for the sauce (see ingredients for amount), then bring to the boil.
b) Cook until the sauce has thickened, 1 min, then remove from the heat.
c) Taste and season with salt and pepper if needed.

a) Fluff up the rice with a fork, then share between your bowls.
b) Top with the beef and veg stir-fry, making sure you get all the black bean sauce from the pan.
c) Sprinkle over the peanuts to finish for those who'd like them.
Enjoy!