Rinse the rice under cold water 2–3 times until the water runs clear. Add it to a lidded saucepan with the water and a pinch of salt. Set over a medium heat. Once it starts to simmer, cover with the lid, reduce the heat to low and cook for 10 mins. Remove from the heat and leave to steam for 10 mins. Fluff with a fork.

Meanwhile, peel and finely slice the onion. Peel the garlic and ginger and grate both into a bowl. Add the sriracha, honey, soy sauce and rice vinegar, and stir to make your sauce.

Thinly slice the red chillies. Trim and finely slice the spring onions.

Set a large frying pan over a medium heat with the oil. Once hot, add the onion and cook for 3–4 mins until softened.

Turn the heat up to high, add the beef mince and cook for 3–4 mins, breaking it up with a wooden spoon until browned.

Pour in the sauce and let it bubble for 2–3 mins until thickened and sticky. Stir in the red chillies and cook for 1 more min.

Add the tenderstem to a heatproof bowl, cover and microwave for 2 mins until just tender.

Divide the rice between bowls. Top with the sticky beef and broccoli, then finish with the spring onion greens.