Thai Basil Beef and Rice Bowl

1. For the rice: Rinse the rice under cold water until it runs clear. Add to a saucepan with 3 cups of water and a pinch of salt. Bring to the boil, then reduce to a low simmer, cover, and cook for 12–15 minutes until the water is absorbed. Remove from heat and leave covered for 5 minutes, then fluff with a fork.

2. For the beef: Mix the soy sauce, sugar, and a good pinch of black pepper together in a small bowl. Set aside.

3. Heat the vegetable oil in a wok or large frying pan over high heat until smoking hot. Add the garlic and onion and stir-fry for 1–2 minutes until fragrant and starting to soften.

4. Add the minced beef, breaking it up with a spoon. Cook over high heat for 4–5 minutes, stirring frequently, until the beef is well browned and any liquid has evaporated.

5. Pour in the soy sauce mixture and toss everything together to coat the beef evenly. Cook for another 1–2 minutes until the sauce is absorbed and slightly caramelised at the edges.

6. Remove from the heat and fold through the Thai basil leaves — the residual heat will gently wilt them. Taste and adjust seasoning with more soy or a pinch of salt.

7. Spoon the steamed rice into bowls and top generously with the Thai basil beef. Serve immediately.