Korean-Style Beef & Veggie Bulgogi Bowl

While the rice is cooking, finely grate the ginger. Peel and crush the garlic. Slice the beef rump into 0.5 cm strips. In a large bowl, combine the ginger, garlic, soy sauce, brown sugar, sesame oil (if using) and and water (for the sauce). Add the beef strips to the bowl and toss to coat in the ginger-soy mixture. Set aside to marinate.

Chop the broccoli into 2 cm florets and slice the stem into 1 cm batons. Grate the carrot (unpeeled). Finely slice the brown onion.

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, use tongs to pick up 1/3 of the beef strips (allow the excess ginger-soy mixture to drip back into the bowl) and add to the hot pan. Cook for 1-2 minutes, or until browned. TIP: : Cooking the beef in batches in a hot pan stops it from stewing and ensures a tender results. Set aside on a plate, cover to keep warm and repeat with the remaining beef strips.

Return the pan to a high heat and add a drizzle of olive oil (if needed). Add the broccoli and a dash of water and cook for 3-4 minutes, or until starting to soften. Add the carrot and brown onion and cook for a further 3-4 minutes, or until tender. Return the beef strips to the pan with any remaining marinade and toss to coat. Remove the pan from the heat and stir through the baby spinach leaves until just wilted.