Teriyaki Beef mince with Rice

Stir in the rice and 300ml salted cold water (double for 4p) into the pot and bring to a boil. Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, strip the leafy part of the kale from the stem. Discard the stems (they're too tough to eat).
Peel and grate the garlic (or use a garlic press).
Trim and thinly slice the scallions.
Cut the broccoli into florets (like small trees). Halve any large florets.

Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. Add the broccoli, kale, garlic, sesame seeds and fry for 2-3 mins. Then add the teriyaki sauce, half the soy sauce and 50ml water (double for 4p). Cover with a lid and cook for 6-8 mins, until the broccoli is tender.

Pop the aioli and remaining soy sauce into a bowl and mix well.