Teriyaki Beef & Coconut Sweet Chilli Sauce

While the rice is cooking, thinly slice the cucumber into half-moons. Finely chop the garlic. Thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Cut the lime into wedges.

In a small bowl, combine the teriyaki sauce (see ingredients), soy sauce, brown sugar and water (for the sauce).

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 4-5 minutes. Add the garlic and cook until slightly softened, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the teriyaki sauce mixture and cook, stirring, until slightly reduced, 1-2 minutes. Remove the pan from the heat. Return the veggies to the pan and stir to combine. Add the crushed peanuts to the rice and stir to combine.