Step 1: Peel and grate the garlic (or use a garlic press). Then, peel and grate the ginger.
Trim the spring onions then slice thinly and trim the cucumber, then quarter lengthways and chop it 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. Stop when you get to the carrot centre.
Step 2: Pour the water for the rice (see ingredients for amount) into 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: Meanwhile, heat a large frying pan over medium heat and add the sesame seeds (no oil). Cook, stirring regularly, until golden, 3-4 mins.
TIP: Watch them like a hawk as they burn easily.
Transfer to a small bowl but keep the pan. In another small bowl, combine the teriyaki sauce with the ginger and garlic.
Step 4: 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. Use a wooden spoon to break it up as it cooks.
IMPORTANT: The mince is cooked when it is no longer pink in the middle.
Drain off any excess fat, then turn the heat down to medium.
Add the sauce mixture with the water (see ingredients for amount) 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 5: While the beef cooks, pop the cucumber chunks and carrot ribbons in a bowl with a drizzle of olive oil, a pinch of sugar, half the toasted sesame seeds and a squeeze of lime juice.
Season with salt and pepper, taste and add more lime juice if required. Mix well.
Cut the remaining lime into wedges.
Step 6: Fluff up the rice with a fork and stir in the lime zest. Divide the rice between bowls and top with the beef.
Scatter over the remaining spring onion and sesame seeds and serve with the cucumber and carrot salad, and any remaining lime wedges for squeezing over. Enjoy!