• Boil a half-full kettle.
• Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
• Boil the rice, 12-13 mins.
• Once cooked, drain and pop back in the pan. Cover and set aside.

• Meanwhile, slice the pepper into thin strips.
• Heat a drizzle of oil in a frying pan on medium-high heat. 
• Once hot, fry the beef mince, young pea pods and pepper, 5-6 mins.
• Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, cut the lime into wedges.
• In a bowl, combine the Indonesian style spice mix, sweet chilli, peanut butter, soy, a squeeze of lime juice and the boiled water (see pantry).
• Add the sauce to the pan. Simmer, 1-2 mins.
• Add a splash of water if it's looking a little thick.  

• Share the rice between your bowls. 
• Top with the beef stir-fry.
• Serve the remaining lime wedges alongside for squeezing over.

Enjoy!