Family Korean Beef Bulgogi with Broccoli

Combine the salt-reduced soy sauce, brown sugar, ginger, garlic and the sesame oil in a large bowl. Add the beef mince and using gloved hands, massage the marinade into the beef mince. Set aside for at least 15 minutes to marinate.

Place the Jasmine rice into a sieve and rinse until the water becomes clear. Place the rice into the large pot with the water, a splash of olive oil and a pinch of salt. Bring to the boil. Cook it for about 8 minutes. Add the broccoli and cook for a further 2-3 minutes or until the broccoli is tender and the rice is soft. Remove the broccoli with tongs or a slotted spoon and set aside. Drain the rice.

Meanwhile, heat the vegetable oil in a large pan over a medium-high heat. Add the mince mixture and any excess marinade from the bowl and cook, breaking it up with a wooden spoon, for 2-3 minutes or until browned. Toss in the spring onion, pear and sesame seeds and cook for a further 1-2 minutes. Stir through the broccoli florets. Remove from the heat.