Korean Double 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.

Cut the carrot into thin sticks (or grate if you prefer!). Trim the green beans and thinly slice into thin sticks (or roughly chop if you prefer). Slice the capsicum.

TIP: We've provided alternative options to prep your veggies to save time!

In a frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum until just softened, 4-5 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 capsicum. 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.

TIP: Cook in batches for best results!

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, 5-7 minutes. Stir the black sesame seeds through the cooked rice.