• Boil a half-full kettle.
• Boil the rice, 12-13 mins.
• Once cooked, drain, pop back in the pan and cover.

• Meanwhile, heat a frying pan on medium-high heat (no oil).
• Once hot, fry the beef, 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 quarters and open the remaining sachets.

• Add the young pea pods, coleslaw, Indonesian style spice mix and ginger, garlic & lemongrass puree to the mince. Stir-fry, 1-2 mins.
• Stir in the teriyaki, soy, water (see pantry) and a squeeze of lime juice. Simmer, 2-3 mins.
• Taste and season with salt, pepper and lime juice if needed.

• Share the rice between your bowls.
• Top with the beef.
• Drizzle over the mayo (see pantry) and sprinkle with the sesame seeds.
• Serve the remaining lime wedges alongside.

Enjoy!