Ginger-Lemongrass Beef Bowl

• Meanwhile, grate carrot. • Thinly slice red apple (see ingredients) into wedges.

• In a large bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add carrot, shredded cabbage mix and apple. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mixture, breaking up with a spoon, until well browned, 3-4 minutes. • Reduce heat to low, then add the soy sauce, brown sugar, and remaining garlic. Set aside some beef for the kids portion. • To the remaining beef, add ginger lemongrass paste, oyster sauce and a splash of water. Toss until well coated, 1 minute. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.