Korean Beef Bibimbap

While the rice is cooking, finely grate the garlic. In a small bowl, combine the garlic, ginger 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. Trim the green beans, then slice into thin sticks. Slice the capsicum.

TIP: Grate the carrot and roughly chop the green beans so that they cook faster!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and capsicum, until just softened, 4-5 minutes. Transfer to a plate. Return the pan to a medium-high heat. Stir-fry the green beans, until tender, 4-5 minutes. Transfer to the plate with the cooked veggies. Return the pan to a medium-high heat with a drizzle of olive oil. Once hot, 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. When the oil is hot, crack the eggs in the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. Stir the black sesame seeds through the cooked rice.

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