For the sauce: Mix all the ingredients together in a small bowl. Set aside.
Place a large frying pan or wok over medium–high heat, add the oil and let it heat. Add the onion and cook, stirring, for 2–3 minutes. Add the mince to the pan and use a wooden spoon to break it up into small pieces over 3–4 minutes. Then add the garlic and ginger and cook, stirring, for 1–2 minutes.
Add the red capsicum and green beans and stir these through for 2–3 minutes. Turn the heat to high. Stir through the sticky sauce, then cook the mince, without stirring, for 2–3 minutes, so that it caramelises with the sugar. It should darken and look more saucy.
To serve up: Place the rice in bowls and spoon over some of the sticky mince. Top with the spring onion, thai basil and crushed peanuts.