• 190g Beef Mince Beef Mince, 5% fat, cooked
• 255g basmati rice Basmati Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g mangetout Mangetout
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the red cabbage and mangetout, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Brown the lean beef mince in a hot pan for 6-8 minutes, breaking it up, then drain any excess fat.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and mangetout for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: basmati rice first, then the veg and lean beef, spooning over any remaining sauce. Finish with the cucumber.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.