a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) During the last 1-2 mins of cooking time, add the peas.

d) 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) While the rice cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

a) Heat a drizzle of oil in a medium frying pan on high heat.

b) Once hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.

a) Add the beef mince to the pepper and cook until browned, 5-6 mins.

b) Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) 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.

a) Once the beef is browned, add the garlic to the pan and stir-fry for 1 min.

b) Stir in the teriyaki sauce and cook for 1 min more.

c) Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.

a) Fluff up the rice using a fork, then share between your bowls.

b) Top with the teriyaki beef stir-fry.

Enjoy!