a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

c) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

d) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

a) Meanwhile, finely chop a third of the mushrooms.

b) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

c) Trim and thinly slice the spring onions, keeping the white and green parts separate. 

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

a) In a large bowl, combine the half the garlic, chopped mushrooms, half the oyster sauce, the soy sauce, cornflour, the white part of the spring onions and honey (see pantry for amount).

b) Add the beef mince. Season with pepper and mix together with your hands.

c) Roll into even-sized balls, then shape into 1cm thick patties, 1 per person. TIP: The patties will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Pop the patties onto a lined baking tray.

b) Bake on the middle shelf until cooked through, 14-15 mins. IMPORTANT: The patties are cooked when no longer pink in the middle.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and remaining mushrooms. Stir-fry until just soft, 3-4 mins. Season with salt and pepper.

b) Add the remaining garlic to the frying pan. Stir-fry for 30 secs.

c) Stir in the remaining oyster sauce and remove from the heat.

a) Share your rice between bowls. Top with the stir-fried veg.

b) Add a beef patty on top of the veg.

c) Sprinkle over the remaining spring onions. Drizzle over the sriracha sauce to finish.