Prepare the rice, vegetables, and sauce

Rinse the jasmine rice in a sieve until the water runs mostly clear. Cut the broccoli into small florets and thinly slice the stalk. Coarsely grate the carrots, halve and slice the cucumber, finely slice the spring onions, and keep the green tops separate. Grate the garlic and ginger, then mix the soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and 100ml water in a jug. Hold back extra salt and black pepper until the final taste check.

Cook the rice

Put the rinsed rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Turn off the heat and leave covered for 5 minutes.

Cook the broccoli

Add the broccoli to a pan of boiling water and cook for 3 to 4 minutes until bright green and just tender. Drain well and keep warm.

Brown the beef

Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Add the beef mince with a pinch of salt and cook for 5 to 6 minutes, breaking it up with a spoon, until browned and no pink remains.

Glaze the beef

Add the grated garlic and ginger to the beef for 30 seconds. Pour in the soy-sesame sauce, then bubble for 4 to 5 minutes, stirring often, until the beef is glossy and the sauce coats the mince without flooding the pan.

Keep the sauce bubbling briskly so it reduces to a glaze rather than staying watery.

Assemble the bowls

Fluff the rice and divide it between four bowls. Top with the glazed beef, broccoli, cucumber, and carrot. Scatter over the spring onion greens and sesame seeds, then serve straight away. Taste once everything is assembled, then add a little salt and black pepper only if needed.