Heat the oil in a large pan and cook the onion, on medium heat, stirring regularly for five minutes until soft. Add the beef mince and cook for 5 minutes, until brown all over, breaking it up with a wooden spoon or spatula until there are no big lumps.

Add the garlic, ginger, firecracker sauce, red chilli and stir to combine. Simmer the sauce until it has reduced completely into the beef mince. Cook for an extra 3-4 minutes on high heat, until the beef begins to turn crispy and caramelise. Don’t stir the beef too much at this point or the beef won’t have a chance to go crispy. Remove the beef mince from the pan.

Heat a few sprays of low calorie cooking spray in the same pan and cook the broccoli, on high heat, until charred and slightly soft, turning a few times.

Serve the firecracker beef on white rice with the charred broccoli and garnish with sesame seeds and spring onion.