Korean Beef Bulgogi Bowl

While the rice is cooking, cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!). Trim and thinly slice the snow peas into matchsticks (or trim and roughly chop if you'd prefer!). Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger. Thinly slice the long red chilli (if using).

In a small bowl, combine the oyster sauce, 1 tbs of the soy sauce, the brown sugar and 1/2 the sesame oil blend. In another small bowl, combine the mayonnaise with 2 tsp of soy sauce and the remaining sesame oil blend. TIP: leave the mayo plain if you're kids would prefer!

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 4-5 minutes. Add the Asian greens, snow peas, mixed sesame seeds and 1/2 the spring onion and cook, until softened, 1-2 minutes. Transfer to a plate and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and stir together until the beef is coated in the sauce, 1-2 minutes.