1
For the pickled cucumbers, add the slices to a bowl along with the rice wine vinegar, sugar, hot water and salt. Set aside and let sit.
2
Heat a pan on medium heat. Add the mince and break down. Cook until browned.
3
Add the garlic and ginger. Fry for 2 minutes then add the red pepper. Cook for another 5 minutes.
4
Mix the sauce ingredients together. Pour into the pan along with cornflour slurry. Mix well.
5
Bring to a boil then reduce the heat to simmer so the sauce thickens.
6
Microwave the rice and divide into 2 portions.
7
Top the rice with the beef mix, carrots, pickled cucumbers, spring onions, chilli flakes, and sesame seeds. Enjoy!