a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 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) Meanwhile, cut the Tenderstem® broccoli into thirds.

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

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and broccoli. Fry until the mince is starting to brown, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Stir in the garlic and cook until fragrant, 30 secs.

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

b) Cut the lime into wedges.

a) Once the mince is cooked and the veg is soft, stir in the bulgogi and soy sauce. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Bring to a boil, then reduce the heat and simmer for 1-2 mins.

c) Remove from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.

a) When everything's ready, fluff up the rice with a fork, then spoon into your bowls.

b) Top with the bulgogi beef and garnish with the peanuts for those who'd like them.

c) Serve any remaining lime wedges alongside for squeezing over.

Enjoy!