• Boil a large pot of salted water for the rice.
• Add the rice and cook for 12-15 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and thinly slice the onion.
• Halve the bell pepper, remove the core and seeds and thinly slice.
• Trim and thinly slice the pak choi widthways.
• Peel and finely grate the ginger (use a teaspoon to easily scrape away the peel). 
• Roughly chop the coriander (stalks and all).

• Place a medium pan over a medium-high heat (no oil). 
• Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. 
• 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.

• Add the onion and pepper to the pan with a drizzle of oil if necessary.
• Cook until softened, 4-5 mins, stirring occasionally.
• Add the Thai spice and ginger and fry for 1 min then add the chicken stock along with 100ml water (double for 4p). 
• Stir in the pak choi. Simmer until the liquid has reduced by half and the pak choi is tender, 3-4 mins.

• While everything cooks, zest and halve the lime.
• When the sauce has reduced, stir through the ketjap manis, a squeeze of lime juice and half the coriander.
• Remove from the heat, and season to taste with salt and pepper.
• Fluff up the rice with a fork and stir through the lime zest.

• Share the rice between bowls and serve the beef on top.
• Finish with a sprinkle of the remaining coriander.
• Chop any remaining lime into wedges and serve alongside.