Spicy Beef And Rice Bowls

• servings: Serves 2

Ingredients

80g basmati rice, rinsed

2 tsp toasted sesame oil

1 tbsp peanut oil

150g beef mince

2 spring onions, chopped

3 tsp sriracha

1 tsp light soy sauce

Juice of 1 lime

1 head of pak choi, thickly sliced

1 carrot, peeled into nbbons

To serve:

Sesame seeds

Directions

1 Put the rice in a medium saucepan and cover with 150ml water. Bring to the boil, cover and simmer for eight minutes. Remove from the heat, stir in one teaspoon of the sesame oil and set aside.

2 Heat the peanut oil in a large pan on a high heat and cook the mince for 6-8 minutes until it is browned all over and no pink parts remain, breaking up any lumps using a wooden spoon.

3 Add the spring onions and two teaspoons of the sriracha and cook for two minutes. Stir in the soy sauce and half of the lime juice, then transfer the mince to a bowl, cover with foil and keep warm.

4 Steam the pak choi for 4-5 minutes.

5 Divide the rice between two bowls and top with the carrot, pak choi and spicy beef.

6 In a small bowl, stir together the remaining lime juice, sesame oil and sriracha. Drizzle overthpinowis and scamer win sesame sepas before serving.