Step 1

Heat oil in a saucepan over medium-high heat. Add onion, ginger, garlic and chilli and stir until lightly caramelised (3-5 minutes). Add lamb mince, and cook, breaking up mince with a wooden spoon, until light golden (3-4 minutes). Add Lao Gan Ma, bean sauce and Shaoxing and cook until liquid has reduced to almost nothing (3-4 minutes). Add stock, cover, and simmer over medium heat until stock just covers mince (30 minutes). Add remaining ingredients (except arrowroot), stir to combine, then stir in arrowroot slurry, bring to the boil and cook until thickened slightly (1-2 minutes). Keep warm.

Step 2

For soy custard, combine ingredients and ½ tsp fine salt in a bowl and whisk until well combined. Strain into a wide 1.5 litre serving bowl, cover with plastic wrap and steam in a steamer over a saucepan of boiling water until custard is set (15 minutes).

Step 3

Meanwhile, for green beans, combine sugar and 1½ tbsp water in a large frying pan over high heat and cook until golden (3-4 minutes). Add shallot, garlic and chilli, cook for 1 minute, then add fish sauce and vinegars (be careful, hot caramel will spit) and bring to the boil to dissolve sugar (5-10 seconds). Add beans and cook, stirring to coat and glaze, until tender (3-4 minutes). Top with shallots.

Step 4

Top soy custard with mince, coriander and spring onion and serve with rice and beans.