Dinner: Beef Bibimbap Bowl

• Meanwhile, cut carrot into thin sticks and reserve two portions for lunch. • Trim pea pods and roughly chop. • In a small bowl, combine mayonnaise and the rice wine vinegar. Set aside.

TIP: Grate the carrot, if preferred!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef mince and mixed sesame seeds, breaking up with a spoon, until browned, 2-3 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1 minute. • Add oyster sauce, the soy sauce, the brown sugar and sesame oil blend (see ingredients) and stir until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.

TIP: For best results, drain the oil from the pan before adding the ginger and garlic.

• Return pan to medium-high heat with a drizzle of olive oil. Cook pea pods and remaining carrot, tossing, until just softened, 2 minutes. • Set veggies aside on a plate. Cover to keep warm. • Return pan to a high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 2-3 minutes.

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

• Reserve two portions of beef for lunch. • Divide garlic rice between bowls. Top each bowl with remaining beef, the cooked veggies and a fried egg. • Serve with a dollop of the prepped mayo.