Korean Beef Bibimbap

While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). In a medium bowl, place the beef strips and 1/2 the ginger-soy mixture (you'll use the remaining mixture as a sauce). Toss to coat the beef strips and set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help it develop flavour.

Cut the carrot (unpeeled) into 0.5cm thick matchsticks (or grate if you'd prefer!). Thinly slice the sugar snap peas into matchsticks (or trim and roughly chop if you'd prefer!). Cut the cucumber into 0.5cm half-moons. In a small bowl, combine the mayonnaise and rice wine vinegar. TIP: We've provided alternative options to prep your veggies to save time!

When the rice has 10 minutes remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot and sugar snap peas and cook for 2 minutes, or until just softened. Set aside on a plate and cover with foil to keep warm. Add 1/2 the beef strips to the pan and cook for 1-2 minutes, or until cooked through. Transfer to a medium bowl and cover with foil to keep warm. Repeat with the remaining beef strips. TIP: Cooking the beef in batches prevents it from stewing in the pan.

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