Step 1

Rinse the rice, add it to a pot with plenty of cold water and bring to the boil over a high heatOnce boiling, reduce the heat to low and cook for 15-20 min or until tender with a slight biteOnce cooked, drain and return to the pot and cover until serving

Step 2

Meanwhile, grab a clean plate for the next stepPeel and finely chop (or grate) the garlicCombine the garlic, beef mince, egg, breadcrumbs and 1 (soy sauce sachets in a large mixing bowl Season generously with salt and pepper and mix well (use clean hands)

Step 3

Divide the mince mixture into 6 (portionsShape each portion into a ball (use wet hands for easy shaping)Transfer the balls onto your plate and refrigerate until step 6

Step 4

Wash, quarter and shred the cabbage very thinly (discard the woody stem)Heat a large, wide-based pan (with a matching lid) over a high heat with 1 tbsp (2 tbsp) vegetable oilOnce hot, add the shredded cabbage and cook on a high heat for 2 min

Step 5

Add a lid, turn the heat down to medium and cook for a further 4 min or until the cabbage is cooked but retains a slight crunchOnce cooked, remove from the heatAdd the remaining soy sauce, sesame oil and 1 tbsp (2 tbsp) sugar to the cabbage and mix through, then cover and set aside until serving

Step 6

Heat a separate pan with 1-2 tbsp vegetable oil on a medium-high heatWhen hot, add the meatballs and cook on each side for 3 minAdd a lid and cook for a further 5-10 min or until cooked throughSet the table or do a little washing up while your meatballs are cooking!

Step 7

Remove the lid from the meatball pan and add the hoisin sauce, moving the meatballs around for 30 seconds so that they are evenly coated and glazed

Step 8

Season the cooked rice with salt and pepperServe the rice with the sesame cabbage and hoisin-glazed meatballs over the topEnjoy!