Asian Beef Bibimbap Bowl

When the quinoa is cooking, thinly slice the red capsicum into strips. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the cucumber into rounds. Finely grate the ginger (unpeeled). In a small bowl, add the cucumber, rice wine vinegar and a pinch of sugar and salt. Add enough water to cover. Toss to combine and set aside.

In a small bowl, combine the soy sauce, honey and water (for the beef). Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until tender, 4-5 minutes. Add the Asian greens and ginger and cook until softened and fragrant, 1-2 minutes. Transfer to a plate and cover to keep warm.

Return the pan to a high heat with a drizzle of olive oil. Add ½ of the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Add all the beef strips back into the pan with the honey soy glaze and mixed sesame seeds, cook until slightly reduced, 1-2 minutes. Drain the pickled cucumber.