Fusion Beef and Rice Bowl

• 160 g Jasmine rice
• 320 ml Water
• ½ medium Cucumber
• 3 pieces Spring onion
• 2 cloves Garlic
• 300 g Minced beef
• 3 tbsp Soy sauce
• 1 tsp Brown sugar
• 2 tsp Sesame oil
• 1 piece Lime
• 2 tsp Sesame seeds

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Add the rice and water to a saucepan, bring to the boil, cover, then cook on the lowest heat for 12 minutes; take off the heat and leave covered for 10 minutes.
2. Meanwhile, slice the cucumber thinly. Thinly slice the spring onion, keeping a small handful aside for topping, and finely chop the garlic.
3. Heat the wok over medium-high heat, then add the minced beef and cook for 5 to 7 minutes, breaking it up, until browned. Add the garlic and most of the spring onion and stir-fry for 1 minute until fragrant.
4. Stir in the soy sauce and brown sugar and cook for 1 to 2 minutes until the beef is glossy and the liquid clings to the mince. Turn off the heat and stir in 1 tsp sesame oil.
5. Fluff the rice and divide between bowls. Top with the beef, cucumber and reserved spring onion, then drizzle with the remaining sesame oil and squeeze over lime; finish with sesame seeds.

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