Beef Bibimbap Bowl for Dinner

While the rice is cooking, finely grate the ginger. Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer) and reserve 2 portions for lunch. Trim the sugar snap peas and roughly chop. In a small bowl, combine the mayonnaise with the rice wine vinegar and set aside.

Heat a large frying pan over a high heat with a drizzle of olive oil. Add the beef mince and sesame seeds and cook, breaking up with a spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce, soy sauce, brown sugar and a splash of sesame oil blend and stir together until the beef is coated in the sauce, 1-2 minutes. Transfer to a bowl and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the remaining carrot and sugar snap peas and cook until just softened, 2 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 3-4 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.

Reserve 2 portions of the beef mince for lunch. Divide the garlic rice between bowls and serve with the vegetables and remaining beef mince. Top with fried eggs and mayonnaise.