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) Meanwhile, halve any thick broccoli stems lengthways.
b) Peel and grate the garlic (or use a garlic press).

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 starting to brown, 2-3 mins. Use a spoon to break it up 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.
c) Add the broccoli and stir-fry until tender, 4-5 mins. TIP: Add a splash of water if needed to help it cook.
d) Stir in the garlic and cook until fragrant, 30 secs.

a) Meanwhile, roughly chop the peanuts.
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. Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime if needed.

a) When everything is ready, fluff up the rice with a fork, then spoon into your bowls.
b) Top with the sticky bulgogi beef and garnish with the peanuts.
c) Serve any remaining lime wedges alongside for squeezing over.
Enjoy!