Japanese taco rice

Serves 4 Ready in 20 minutes

350g dried long-grain rice

6 spring onions, sliced, plus shredded spring onions to serve 2 large peppers (red and green), deseeded and diced, plus shredded peppers, to serve 750g lean beef mince

(5% fat or less)

1 tsp Bovril or beef liquid stock concentrate

2 tsp tomato purée

1½ tbsp oyster sauce

2½ tbsp light soy sauce

½ tsp garlic granules

½ tsp chilli powder

1 tsp ground cumin

2 tsp paprika

¼ small iceberg lettuce, shredded

FOR THE SALSA:

300g cherry tomatoes, quartered 1 small red onion, quartered and thinly sliced

½-1 red chilli, to taste, deseeded and finely chopped

2 tsp rice vinegar (Japanese if possible)

1 Cook the rice according to the pack instructions.

2 Meanwhile, put the sliced spring onions, diced peppers and 3 tbsp water in a large non-stick saucepan. Cover and cook over a medium-high heat for 3-4 minutes or until just tender.

3 Uncover the pan, increase the heat to high and add the beef. Stirfry until it’s no longer pink, breaking up any lumps with a wooden spoon.

4 Drain off any fat. Add the Bovril or stock concentrate, tomato purée, oyster sauce, soy sauce, garlic granules and spices and simmer for 5 minutes or until most of the liquid has disappeared.

5 Meanwhile, mix all of the salsa ingredients in a bowl, season to taste and set aside.

6 Divide the rice between plates. Spoon over the beef mixture, top with the shredded spring onions and peppers, and serve hot with the lettuce and salsa.