Korean Beef Bibimbap

While the rice is cooking, finely grate the garlic. In a small bowl, combine the garlic, ginger lemongrass paste, soy sauce, brown sugar and water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture. Set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help develop flavour.

Cut the carrot into thin sticks (or grate if you prefer!). Trim the green beans and cut into thirds. Slice the zucchini into thin sticks. In a second small bowl, combine the garlic aioli and rice wine vinegar.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot and zucchini until just softened, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Transfer to the plate with the carrot and zucchini. Return the pan to a medium-high heat and cook the beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a medium bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Fry the eggs until the yolks are cooked to your liking, 4-5 minutes. Just before serving, stir the black sesame seeds through the cooked rice. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.