Quick Peking Beef with Rice, Asian Coleslaw and Pickled Cucumber

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice cucumber into ribbons with a peeler. Dissolve sugar in rice vinegar, pour over the cucumber, put aside. Toast sesame seeds in a medium heat pan, don't let them burn. Pick coriander, chop garlic and ginger finely. slice the white part of the spring onion finely. Combine sauces and brown sugar. Place the cornflour in 1 tablespoon of water.

Heat a pan with sesame oil or vegetable oil on medium heat. Add the mince and fry for 5-6 minutes or until light golden brown. Season with salt and pepper.

Add the ginger, garlic and spring onion to the pan and continue to fry for a further 1-2 minutes. Add the sauce mix and continue to cook for a further 1- 2 minutes. Add the cornflour mix and stir through until it slightly thickens.

Divide the fluffed rice between bowls. Add the mince mix on top then the pickled cucumber. Toss the coriander through the coleslaw veg and drizzle with some sesame oil. Sprinkle with sesame seeds

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice cucumber into ribbons with a peeler. Dissolve sugar in rice vinegar, pour over the cucumber, put aside. Toast sesame seeds in a medium heat pan, don't let them burn. Pick coriander, chop garlic and ginger finely. slice the white part of the spring onion finely. Combine sauces and brown sugar. Place the cornflour in 1 tablespoon of water.

Heat a pan with sesame oil or vegetable oil on medium heat. Add the mince and fry for 5-6 minutes or until light golden brown. Season with salt and pepper.

Add the ginger, garlic and spring onion to the pan and continue to fry for a further 1-2 minutes. Add the sauce mix and continue to cook for a further 1- 2 minutes. Add the cornflour mix and stir through until it slightly thickens.

Divide the fluffed rice between bowls. Add the mince mix on top then the pickled cucumber. Toss the coriander through the coleslaw veg and drizzle with some sesame oil. Sprinkle with sesame seeds

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice cucumber into ribbons with a peeler. Dissolve sugar in rice vinegar, pour over the cucumber, put aside. Toast sesame seeds in a medium heat pan, don't let them burn. Pick coriander, chop garlic and ginger finely. slice the white part of the spring onion finely. Combine sauces and brown sugar. Place the cornflour in 1 tablespoon of water.

Heat a pan with sesame oil or vegetable oil on medium heat. Add the mince and fry for 5-6 minutes or until light golden brown. Season with salt and pepper.

Add the ginger, garlic and spring onion to the pan and continue to fry for a further 1-2 minutes. Add the sauce mix and continue to cook for a further 1- 2 minutes. Add the cornflour mix and stir through until it slightly thickens.

Divide the fluffed rice between bowls. Add the mince mix on top then the pickled cucumber. Toss the coriander through the coleslaw veg and drizzle with some sesame oil. Sprinkle with sesame seeds

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice cucumber into ribbons with a peeler. Dissolve sugar in rice vinegar, pour over the cucumber, put aside. Toast sesame seeds in a medium heat pan, don't let them burn. Pick coriander, chop garlic and ginger finely. slice the white part of the spring onion finely. Combine sauces and brown sugar. Place the cornflour in 1 tablespoon of water.

Heat a pan with sesame oil or vegetable oil on medium heat. Add the mince and fry for 5-6 minutes or until light golden brown. Season with salt and pepper.

Add the ginger, garlic and spring onion to the pan and continue to fry for a further 1-2 minutes. Add the sauce mix and continue to cook for a further 1- 2 minutes. Add the cornflour mix and stir through until it slightly thickens.

Divide the fluffed rice between bowls. Add the mince mix on top then the pickled cucumber. Toss the coriander through the coleslaw veg and drizzle with some sesame oil. Sprinkle with sesame seeds

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice cucumber into ribbons with a peeler. Dissolve sugar in rice vinegar, pour over the cucumber, put aside. Toast sesame seeds in a medium heat pan, don't let them burn. Pick coriander, chop garlic and ginger finely. slice the white part of the spring onion finely. Combine sauces and brown sugar. Place the cornflour in 1 tablespoon of water.

Heat a pan with sesame oil or vegetable oil on medium heat. Add the mince and fry for 5-6 minutes or until light golden brown. Season with salt and pepper.

Add the ginger, garlic and spring onion to the pan and continue to fry for a further 1-2 minutes. Add the sauce mix and continue to cook for a further 1- 2 minutes. Add the cornflour mix and stir through until it slightly thickens.

Divide the fluffed rice between bowls. Add the mince mix on top then the pickled cucumber. Toss the coriander through the coleslaw veg and drizzle with some sesame oil. Sprinkle with sesame seeds

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice cucumber into ribbons with a peeler. Dissolve sugar in rice vinegar, pour over the cucumber, put aside. Toast sesame seeds in a medium heat pan, don't let them burn. Pick coriander, chop garlic and ginger finely. slice the white part of the spring onion finely. Combine sauces and brown sugar. Place the cornflour in 1 tablespoon of water.

Heat a pan with sesame oil or vegetable oil on medium heat. Add the mince and fry for 5-6 minutes or until light golden brown. Season with salt and pepper.

Add the ginger, garlic and spring onion to the pan and continue to fry for a further 1-2 minutes. Add the sauce mix and continue to cook for a further 1- 2 minutes. Add the cornflour mix and stir through until it slightly thickens.

Divide the fluffed rice between bowls. Add the mince mix on top then the pickled cucumber. Toss the coriander through the coleslaw veg and drizzle with some sesame oil. Sprinkle with sesame seeds