Crunchy Korean Beef Mince and Veggie Stir-fry

Rinse the jasmine rice. Add the rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, de-seed and roughly chop the pepper. Halve the zucchini lengthwise, then slice it into half moons. Trim the sugar snap peas. Trim and finely slice the spring onion.

Heat a non-stick pan over a high heat with a drizzle of vegetable oil. Add the pepper, zucchini, sugar snap peas and half of the spring onion (reserve the rest for garnish), and fry with a pinch of salt for 2-3 min until slightly softened. Transfer to a bowl and set aside.

Return the pan to a high heat with a second drizzle of oil. Once the pan is hot, add the beef mince and fry for 5 min until well browned. Add the sesame oil, ginger garlic paste, gochujang paste (spicy!), soy sauce, brown sugar, sesame seeds and 1-2 Tbsp of water. Fry for 2-3 min further until starting to crisp.

Return the vegetables to the pan and cook for a final 1 min, giving everything a good toss. Check the seasoning and add a second pinch of salt, if needed.

Serve the beef mince and vegetable stir-fry over the cooked jasmine rice. Garnish with the remaining spring onion and a sprinkling of chilli flakes (spicy!).