#serves 2

Can be made veggie with quorn rice, and can use courgette instead of cucumber if wanted . Serves 2.  663 cals per serving

Ingredients - 

2 garlic cloves

1 tsp ginger

1 spring onion

1/2 a cucumber 

1/2 a lime

150g jasmine rice

1 tbsp of sesame seeds 

240g beef mince

1 carrot

2 tbsp teriyaki sauce

300ml water

Step 1-  Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Trim the cucumber then, Chop widthways into small pieces. Zest and halve the lime. Trim and peel the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. 

Step 2-  Pour the wateri nto a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Step 3-  Heat a drizzle of oil in a frying pan on high heat. Once hot, add the beef mince and stir-fry until browned all over, 4-5 mins. Pour in the seeds,ginger, teriyaki and garlic. Add a splash of water and half the spring onion. Cook until thickened slightly, 1-2 mins. Add another splash of water if you think it’s too dry.

Step 4- Then add your cucumber and carrot to the beef mixture.