• Add water (for the rice) to a medium saucepan, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice spring onion. • In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, vinegar, the water (for the sauce), soy sauce and half the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and remaining sesame oil. Set aside. Little cooks: Kids can take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes (ccok in batches if your pan is getting crowded). • Add Asian stir-fry mix, stirring, until softened, 2-3 minutes. • Add garlic paste and mixed sesame seeds (see ingredients) and cook until fragrant, 1 minute. • Add the teriyaki sauce mixture and stir until beef is coated, 1-2 minutes.

• Divide jasmine rice between bowls. Top with Japanese-style beef and veggie stir-fry. • Dollop with sesame mayo. Garnish with spring onion to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the spring onion!