Halve, peel and thinly slice the red onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.

Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While the beef cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).

Once the mince is browned, drain and discard any excess fat. Lower the heat, then add the onion and pepper to the pan. Cook until softened, 6-8 mins, stirring occasionally.
Stir in the ginger, Thai style spice blend (careful, it's hot - add less if you'd prefer things milder) and chicken stock paste, then add the water for the beef (see pantry for amount) and sugar snap peas.
Simmer until the liquid has reduced by half and the sugar snaps are tender, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While everything cooks, zest and halve the lime (see ingredients for amount).
When the beef is ready, stir through the ketjap manis, a squeeze of lime juice and ketchup (see pantry for amount). Remove from the heat, taste and add salt and pepper if needed.
Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the beef stir-fry.
Cut the remaining lime into wedges and serve alongside for squeezing over.
Enjoy!