In a bowl, whisk together the soy sauce, honey, sesame oil, chilli flakes, water, and cornflour until smooth. This is your sticky, glossy magic.

Get a large pan properly hot, then add the mince. Break it up and fry for around 10 minutes until it’s deeply browned and slightly crispy. This is where all the flavour comes from—no pale, sad mince allowed.

Push the mince to the sides to make a little well, then add the garlic and ginger. Fry for about 30 seconds until fragrant. Your kitchen should smell ridiculous at this point.

Pour the sauce into the pan, stir everything together, and let it simmer for 4–5 minutes. The sauce will thicken and coat the mince beautifully.

Stir through the grated carrot and spring onions for freshness and crunch. That’s it—done. Serve immediately over rice or however you fancy.