Thai-style beef & rice

Combine sweet chilli sauce, soy sauce and lime juice in a small bowl. Spoon 1 tablespoon of the mixture into a small bowl and stir in 1 teaspoon of oil. Cover and set aside for a dressing.

Heat a medium non-stick frying pan or wok over medium-high heat. Add remaining oil and beef mince. Cook, stirring for 2 minutes, until mince is browned. Add the remaining sweet chilli sauce mixture and stir-fry for 1 minute. Add the rice and cook, stirring often for 2 minutes until rice is warmed through. Remove from the heat, stir through the snow peas, carrots and spring onions.

Spoon into bowls, top with sprouts and coriander. Spoon half the reserved dressing over each bowl. Serve with lime.

TIP: The Thai beef & rice will keep for 3 days in the fridge. Make rice without adding sprouts, coriander or dressing and refrigerate these separately. You can serve cold as a salad or warm in the microwave. Top with coriander, sprouts and dressing just before serving. To keep unused bean sprouts fresh, store in a glass container filled with cold water. Refresh the cold water every few days and sprouts will keep up to 10 days. You can use a salt reduce fish sauce instead of soy for a different flavour.