Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the spring onions then slice thinly. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve the lime.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 wide 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 burn easily. Transfer to a small bowl but keep the pan. In another small bowl, combine the ketjap manis, soy sauce, honey and rice vinegar with the ginger and garlic.

Heat half the sesame oil in the frying pan on high heat. Once hot, add the beef mince and stir-fry until browned all over, 4-5 mins. Drain off any excess fat. Add the sauce mixture with a splash of water and half the spring onion. Cook until thickened slightly, 1-2 mins. Add another splash of water if you think it’s too dry.

While the beef cooks, pop the cucumber in a bowl with the remaining sesame oil, half the toasted sesame seeds and half the lime juice. Season with salt and pepper. Mix well. Cut the remaining lime into wedges.

Divide the rice between bowls and top with the beef. Scatter over the remaining spring onion and sesame seeds and serve with the cucumber and any remaining lime wedges. Enjoy!