Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Trim the green beans and chop into thirds. Trim the cucumber then halve lengthways. Thinly slice widthways. Zest and halve the lime.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a large frying pan over medium heat and add the sesame seeds (no oil). Cook, stirring regularly, until golden, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl and set the pan aside. Squeeze the lime juice into another medium bowl, then add the sugar for the pickle (see ingredients for amount) and half the toasted sesame seeds. Season with salt and pepper, mix together, then add the cucumber. Mix to combine, then set aside.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up 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. The mince is cooked when no longer pink in the middle.

Turn the heat down to medium, add the green beans and a splash of water, then cover with a lid and cook for 2-3 mins. Remove the lid, then stir in the teriyaki sauce, water for the sauce (see ingredients for amount), garlic, ginger puree and half the spring onion. Cook uncovered until the sauce has thickened and the beans are tender, 2-3 mins. TIP: Add a splash of water if it's a little thick.

Fluff up the rice with a fork and stir in the lime zest. Divide the rice between bowls and top with the beef. Sprinkle over the remaining spring onion and sesame seeds. Serve with the cucumber pickle and any remaining lime wedges for squeezing over. Enjoy!