Step 1

Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2 minutes until aldente. Remove, drain, and plunge in an ice bath to shock and stop them from cooking.

Step 2

Add all of the Korean cucumber salad ingredients in a bowl and mix well to combine. Store in the fridge until ready to serve.

Step 3

Add the washed jasmine rice, cold water and salt to a saucepan and boil. Reduce the heat to low, place on a lid and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and fluff the rice with a fork or spatula. Set aside.

Step 4

Place a large pan over medium-high heat. Add olive oil and onion and saute for 4 minutes, mixing regularly. Add garlic and cook for 1 minute. Add the beef mince and let it sit for 2 minutes to build a crust. Mix and break the meat, cooking for 6 minutes or until it is no longer pink and the beef is brown.

Step 5

Add the blanched green beans, spring onion (scallion), sweet chilli sauce, oyster or hoisin sauce, and soy sauce and mix well to combine. Cook for 1 ½ to 2 minutes or until the sauce has thickened. Check the seasoning and remove it from the heat.

Step 6

Place the cooked jasmine rice into 5x 750ml meal prep containers. Add the sticky beef and the Korean cucumber salad. Top with a sauce of choice. Dig in.