• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover and cook for 12 mins.
• Once cooked, remove the pot from the heat
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, strip the leafy parts of the kale from the stem (discard the stems).
• Halve the broccolini widthways.
• Pop the aioli and half the soy sauce into a small bowl.
• Mix well to combine. Taste the sauce and season with salt and pepper if necessary.

• Place a pan over medium-high heat (no oil).
• Once hot, fry mince and lemongrass paste until browned, 5-6 mins. Break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add broccolini, kale and sesame seeds (with a drizzle of oil if necessary). Fry for 2-3 mins. 
• Stir in teriyaki sauce, 50ml water (per 2P) and remaining soy sauce.
• Cover and cook, 6-8 mins.

NOTE: Swapping to lamb mince? Follow the recipe as written, replacing 'beef' with ‘lamb’ where necessary.

• Fluff up the rice with a fork.
• Divide the rice, teriyaki beef mince and sesame veg between bowls.
• Drizzle the aioli over the veg.