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Cook the jasmine rice according to packet instructions and set aside covered.
Heat 1 tsp oil in a saucepan over medium heat. Add the ginger and garlic and cook for 30–60 seconds until fragrant.
Pour in the water and add the bone broth concentrate, soy sauce and white pepper. Simmer gently for 10 minutes.
Stir through the rice wine vinegar and lime juice at the end. Taste and adjust if needed - you want it savoury, gingery and lightly fresh.
Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the beef mince and spread it out in the pan.
Leave the mince untouched for 2–3 minutes so it develops deep browning, then break it up and continue cooking until browned and slightly crispy in places. Season lightly with salt and pepper and sprinkle with cornflour.
Add the ginger and garlic to the beef and cook for 30 seconds until fragrant.
Add the soy sauce, dark soy, honey, rice wine vinegar and sesame oil. Let everything bubble for 1–2 minutes until glossy and sticky, coating the beef.
Divide the rice between bowls. Pour the hot broth around the rice, then spoon the sticky ginger beef over the top.
Finish with cucumber and chilli oil if using.