a) Boil a half-full kettle.

b) While it boils, heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) 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) While everything cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. 

b) Once the beef is cooked, drain and discard any excess fat. Season with salt and pepper, then transfer to a medium bowl and set aside.

c) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

d) Once hot, add the pak choi and coleslaw mix. Stir-fry until just tender, 3-4 mins.

a) While the veg fries, peel and grate the garlic (or use a garlic press). 

b) Cut the lime into wedges.

c) Once the veg is cooked and tender, add the cooked beef back into the pan.

d) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.

a) Stir the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) into the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a squeeze of lime juice from a lime wedge, adding a splash of water if it's a little too thick.

a) When ready, share the rice between your bowls and top with the sticky honey beef.

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!