Hoisin Beef Meatballs

While the rice is cooking, heat a large frying pan over medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Finely chop the garlic. Grate the ginger (unpeeled). Thinly slice the capsicum into strips. Cut the zucchini into thin batons. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the spring onion. In a small bowl, combine the hoisin sauce, water (for the sauce), rice wine vinegar and soy sauce.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the carrot, zucchini and capsicum, tossing occasionally, until tender, 4-5 minutes. Add the ginger and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

While the veggies are cooking, combine the beef mince, southeast Asian spice blend, egg, garlic, fine breadcrumbs (see ingredients), salt (for the beef) and 1/2 the spring onion. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. The mixture should make 5-6 meatballs per person.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Add the veggies and hoisin sauce to the pan and toss to coat. To the rice, stir through 1/2 the toasted sesame seeds.