Boil a full kettle.

Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Set aside.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

Trim the cucumber (see ingredients for amount). Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press). 

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

Once hot, add the beef mince, pepper and green beans. Fry until browned, 5-6 mins. 

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. It's cooked when no longer pink in the middle.

Once browned, add the garlic to the pan and cook for 1 min more.

Meanwhile, put the cucumber ribbons in a medium bowl with the rice vinegar and sugar (see pantry for amount).

Season with salt and pepper, then toss together. Set aside to pickle.

Add the cooked rice to the beef mixture and stir in the hoisin sauce, teriyaki sauce and sambal (add less if you'd prefer things milder). Mix together until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed.

Share the hoisin beef fried rice between your plates. 

Serve the pickled cucumber ribbon salad alongside and sprinkle over the sesame seeds to finish.

Enjoy!