Spiced Beef Mince Bowl with Peppers, Tomatoes and Rice

400g lean beef mince

1 red pepper, diced

1 green pepper, diced

1 orange pepper, diced

1 onion, diced

3 cloves garlic, minced

1cm fresh ginger, grated

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce (optional)

1 tsp chilli flakes or 1 red chilli, sliced

1 tsp sesame oil

1 tsp sugar

300g jasmine rice

Cauliflower florets to serve

Spring onions and sesame seeds to garnish

Cook the rice in lightly salted water or stock according to the packet. Steam the cauliflower alongside if using.

Heat a large wok or frying pan to high. Add a little oil and brown the beef mince, breaking it up well. Cook on high so it gets colour rather than just steaming — about 5-6 minutes. Drain any excess fat.

Push the mince to the side, add the onion and peppers and stir-fry for 3-4 minutes until just softened.

Add the garlic, ginger and chilli and toss everything together for 1 minute.

Add the soy sauce, oyster sauce, fish sauce, sugar and sesame oil. Toss well and cook for a further 2-3 minutes until the sauce is clinging to the mince.

Serve over a mound of rice, garnished with sliced spring onions and sesame seeds, with steamed cauliflower on the side.