1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray with baking parchment.

2: Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven; set aside. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.

3: Next add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.

4: Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir-fry for another 2 minutes, adding 1–2 tbsp water if it gets a little dry.

5: Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside.

6: Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.